The new century cookery book

979. Kari de Volatile à la Madras ( Curried Chicken). — 1 chicken, 2 oz. butter, 1 small onion, 1 dessert-spoonful Madras curry powder, 1 tablespoonful Empress mulligatawny paste, 3 cloves, 1 small piece cinnamon, 1 gill demi-glace sauce (No. 237), ^ gill tomato pulp or puree, 1 dessertspoonful freshly-grated or else desiccated cocoanut, the juice of half a lemon, salt, boiled rice. Cut the chicken into neat joints, peel and chop finely the onion. Melt the butter in a stewpan, fry the chicken a light brown colour ; then take out the pieces of chicken, fry the onion in the same butter ; when of a pale brown colour add the curry powder and fry a little, stirring all the time over a bright fire ; return the chicken to the pan. Mix thoroughly, adding the cocoanut, mulligatawny paste, cloves, and cinnamon. Moisten with the sauce and puree and about half a gill of water or stock, boil up, and skim. Cover the pan and let simmer very gently for about forty minutes. About ten minutes before serving add the lemon -juice and enough salt to taste. When done dish up neatly in the centre of a border of plain boiled rice, or serve the rice separately if so desired. Although the word ‘ curry ’ is given as ‘kari,’ which is the French translation for ‘curry,’ the foregoing recipe is a genuine Indian dish, prepared by an Indian cook. 980. Medallions de Volatile à la Carente. — 1 large fotvl or Surrey capon, 2 oz. butter, a mirepoix (bacon, carrot, and onion, cut in dice), a small bunch of savoury herbs, 1 gill white stock, % gill Bearnaise sauce (No. 225), 1 tablespoonful sherry, 1 oz. meat glaze (No. 247), 2 truffles, a few slices of cooked ox tongue, 6 preserved mushrooms, seasoning. Remove the breasts and wing portions of the fowl or capon, take off the skin and sinews; flatten each piece with a wetted cutlet-bat and pare into round or oval shapes; each breast should make two shapes. Prepare the mirepoix and fry a little in a saute-pan with a little butter, put the fillets on top of this. Season with pepper and salt, moisten with stock, cover with a buttered paper and cook in a slow oven from fifteen to twenty minutes. Cut the truffle, mushrooms, and tongue into cubes or Julienne strips, and heat up in a little stock, butter and sherry wine. As soon as the fillets are done take them up, trim each a little, and dress in a circle on a thin border of mashed potatoes on a round dish ; fill the centre with the prepared garnish of truffle, tongue, and mushrooms. Have ready some Bearnaise sauce, incorporate into this the given quantity of meat glaze, pour some of the sauce over the garnish and the remainder round the base of the dish, and send to table. The sauce must be rather stiff in appearance ; the meat glaze has to be worked in gradually., and great care must be taken that the Bearnaise sauce does not boil. 981. Mayot de Volatile à la Toulousienne. — 1 fowl, 2 or 3 lambs’ sioeetbreads, 1 pint veloutee (No. 206) or Allemande sauce (No. 204), 10 preserved mushrooms, 2 truffles, 1 small cucumber, and asparagios points, ^ oz. butter, salt, pepper, nutmeg, mashed potatoes for border.