Curried Chicken

Ingredients

• a chicken weighing about three pounds
• a gill and a half of white roux
• a tablespoon of diluted curry
• the yolk of four eggs
• the juice of half a lemon
• six small onions
• salt
• pepper
• grated nutmeg

Method

1. 1

   Singe and draw the chicken, cut into square pieces, wash, and drain.

2. 2

   Put in a saucepan with hot water, season, and add herbs and onions.

3. 3

   Cook for forty-five minutes.

4. 4

   In another saucepan, mix roux with broth.

5. 5

   Prepare curry with diluted curry, egg yolks, and lemon juice, stir into sauce without boiling.

6. 6

   Pour sauce over chicken and serve with boiled rice.

As published

This recipe was extracted from Kirmess cook book (1907), page 76. The excerpt below is the record exactly as published.

CURRIED CHICKEN. Oscar, Waldorf-Astoria. Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold 180 KIRMESS COOK BOOK. water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a hunch of sweet herhs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another saucepan, place in it a gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoon of diluted curry with the yolk of four eggs and the juice of half a lemon

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