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Chapter XXXI-Casserole Cooking

'HE expression "en casserole" is frequently misunderstood for the reason that the word casserole is used in two quite different ways by writers on domestic subjects. Properly speaking a casserole is the coarse, clay saucepan so common in France and in which meat and vegetables are not only cooked, but served on the table. The other usage of the word casserole is intended to describe a case or 'mold, either of potato, rice or fried bread, inside of which is placed some preparation of meat or vegetables. The word casserole in this case really signifies a border or croustade and is, therefore, more or less misleading. This latter form of casserole will be found treated in the chapter on Garnishes. Casseroles are very cheap, quaint in shape and come in all sizes from the individual ones, or ramekins, up to the largest size which will hold a couple of chickens.

It should always be borne in mind that casserole cooking should never be more than a gentle simmering, and, as this would take altogether too much time the preliminary cooking is often done in the ordinary way and the half-cooked article removed to the casserole for final cooking. The cover of the casserole should set well into the dish and make it practically air-tight. This should be borne in mind in fitting a cover to a casserole when purchasing. Unless this is done, it will be necessary to cover the line where cover and dish meet with a strip of dough. This swells in cooking and hermetically seals the casserole. It is easily removed afterward.