1 prairie chicken
2 tsp. vegetable oil
1 tbsp. cornstarch
1 c. milk
1 c. rich cream
1 tsp. salt
1/4 tsp. pepper
1 pt. fresh bread crumbs
1/2 can sliced mushrooms
Melted butter

Boil chicken whole in salted water until very tender. Cool. Pull off skin. Cut meat, light and dark, into small pieces, making about a pint. Heat vegetable oil in saucepan; add cornstarch, stirring constantly to prevent burning. Add milk gradually, cook 5 minutes. Add cream, salt, and pepper. Butter a baking dish. Put a layer of sauce, then a layer of sauce, then a layer of bread crumbs, then chicken, then mushrooms, continuing layers until all are used. Add remaining sauce last. Cover top with 1/2 cup bread crumbs, moistened with melted butter. Bake at 400 degrees until a rich brown, about 20 minutes. Serves 4.