Clean and season 2 spring CHICKENs. Put them in a Saucepan with 3 tablespoonfuls of butter; cover and let simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done. Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)