Chicken and Lemon Casserole.
It was called a casserole but it was not a typical casserole. I first had to cook the chicken in the liquid part of the recipe with no thickening agents using a casserole dish in the oven.
Then I had to pour off the liquid into a saucepan, add some bits and pieces, add cornflour and add cream. Then pour this over the chicken which had been keeping hot.
One slight annoyance, the 'sauce' for want of a better word, looked nothing like the picture in the book. In the picture the sauce was almost pure white while mine was at best buff to light brown.
Imma gonna have a grumble about that on another thread because I'm damned sure that many of the pictures you see in recipe books were not of food that was cooked in the manner stated in the recipe!
Cookery books tell fibs!