CURRY OF CHICKENS, A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Cut the chickens as for a fricassee, trim them neatly, place them in a sautapan with some clarified butter, and fry them over a stove-fire until they become firm to the touch.
  2. Pour off all the grease.
  3. Add sufficient curry-sauce (No. 47), for the entrée, and set the curry to simmer gently over a slow stove-fire until the pieces of chicken have become perfectly tender.
  4. The entrée may then be dished up, the sauce poured over it, and with some plain boiled rice separately.
Original Text
CURRY OF CHICKENS, A L'INDIENNE. Cut these as for a fricassee, trim them neatly, place them in a sautapan with some clarified butter, and fry them over a stove-fire until they become firm to the touch; then pour off all the grease, add sufficient curry-sauce (No. 47), for the entrée, and set the curry to simmer gently over a slow stove-fire until the pieces of chicken have become perfectly tender; the entrée may then be dished up, the sauce poured over it, and with some plain boiled rice separately.
Notes
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