Grilled Chicken Diable

Ingredients

• chicken
• half an ounce of butter
• mustard
• cayenne
• breadcrumbs
• thin slices of lemon
• a devilled sauce

Method

1. 1

   Truss and split the chicken, flatten it, season, and partially cook in the oven.

2. 2

   Coat with mustard and cayenne, sprinkle with breadcrumbs, and grill until cooked.

3. 3

   Serve bordered with lemon slices and devilled sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 39. The excerpt below is the record exactly as published.

GRILLED CHICKEN DIABLE mRUSS the chicken as for an entree ; split it open lengthwise along the middle of the back ; flatten it with a butcher’s beater and remove as many bones as possible. Season well and sprinkle Avith melted butter, and half cook it in the oven. This done, coat it thoroughly with mustard mixed Avith cayenne ; sprinkle copiously Avith bread- crumbs ; press the latter well down Avith the flat of a knife, so that they may adhere to the mustard ; sprinkle Avell again Avith melted butter, and com- plete the cooking gently on the grill. Dish up, bordered Avith thin slices of lemon, and serve Avith a devilled sauce in a sauceboat. ■s CURRY OF RABBIT PEEL and cut very finely three large Spanish onions, or twelve small onions, and fry them in a vegetable pan — either in oil or in butter — a light brown colour. When cooked, add one pint of milk and one pint of cream and a little lemon juice ; cook all together. When ready, pass through a wire sieve ; then add two tablespoonfuls of the best Indian curry powder and half a tea- spoonful of tamaric powder. Mix well and return it to the same pan. 110 POULTRY AND GAME DISHES Take a young rabbit and cut it into neat joints ; lay them in cold water to draw off all the blood ; when this is done, wipe the pieces carefully and place them in the same pan as the sauce (which has been strained through a fine sieve) ; allow all to cook gently, skimming off the grease as it rises. Season to taste, and serve with boiled rice in a separate dish, and serve some of the sauce in a boat. The rice should be carefully boiled and drained, so that each grain is separate. '# SAUTED CHICKEN CHASSEUR /'ANE fat chicken or fowl, half an ounce of butter

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