Chicken Curry

Ingredients

• Glean, wash, and cut a nice plump chicken of 3½ pounds
• 1 tablespoonful salt
• 1/2 teaspoonful pepper
• 2 medium-sized white onions
• 2 ounces butter
• 2 tablespoonfuls flour
• 1 tablespoonful curry powder
• the yolks of 2 eggs
• 1 tablespoonful lemon juice

Method

1. 1

   Cut the chicken and cook with salt, pepper, onions until tender.

2. 2

   Prepare a sauce with butter, flour, and curry powder, then strain in the chicken broth.

3. 3

   Mix in egg yolks and lemon juice.

4. 4

   Serve chicken with the sauce and rice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 244. The excerpt below is the record exactly as published.

2 tablespoonfuls flour with 2 ounces butter to a paste; add a little of the chicken broth to the butter and flour ; then add all to the fricassee, cook 10 minutes, and serve with mashed potatoes, creamed corn, succotash, or creamed beans. 364 POULTRY. Chicken Frieassee with Forcement Balls.— Gut a well- cleaned chicken of 3 or 4 pounds into 10 pieces ; place in a sauce- pan; cover with boiling water; add 2 onions, a bouquet, 1 even tablespoonful salt, 1 even teaspoonful pepper ; cover and cook till tender. Melt 2 ounces butter in a saucepan, add 2 tablespoonf nls flour ; stir and cook 3 minutes ; strain the broth from the chicken, add it to the flour and butter, cook 10 minutes ; taste, and, if neces- sary, add more salt Arrange the chicken on a hot dish, pour over the sauce, and lay small cooked veal or beef forcemeat balls in clus- ters around it. Chicken with Bice. — After cleaning a chicken of 4 pounds cut it into 10 pieces and place in a saucepan ; cover with boiling water, carefully remove any scum that rises ; then add 1 tablespoon- ful salt, Y4 teaspoonful pepper, 2 onions, and a bouquet ; cover and boil till half done. At the same time place Y^ pound well-washed rice in a saucepan, cover with boiling water, let it boil 5 minutes ; then drain the rice in a sieve, rinse off with fresh boiling water ; add the rice to the chicken, and boil gently till done. When ready to serve remove the bouquet, arrange the chicken and rice on a long dish, and serve. Chicken Curry. — Glean, wash, and cut a nice plump chicken of 3Vs pounds into 10 pieces ; place in a saucepan ; cover with boil- ing water ; add 1 tablespoonful salt, Ys teaspoonful pepper, a bou- quet, and 2 medium-sized white onions ; cover and cook till tender. Then melt 2 ounces butter in a saucepan ; add 2 tablespoonf nls flour, stir and cook 3 minutes ; add 1 tablespoonful curry powder, mix it well with the butter and flour; then strain the chicken broth ; add it to the butter and flour, stir and cook till smooth. Mix the yolks of 2 eggs with 1 tablespoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.