Home › Sauces › Chicken and Rice Curry

Chicken and Rice Curry

Take one tablespoon of butter; one tablespoon of flour; three-fourths cup of chopped chicken; one cup of milk; two-thirds teaspoon of curry powder; one-fourth cup of boiled rice. Melt the butter, taking care that it does not brown; add the flour and when smooth stir into it the milk; when it thickens add the curry powder, the chicken meat and the rice, and when thoroughly heated, serve at once.

CHICKEN SOUFFLÉ - To the white meat of a cold fowl add one-fourth as much butter and pound together in a mortar; season with salt, pepper and a trifle of mace, and stir well into the mixture a small teacup of cream or white sauce, setting the dish in a gentle heat while mixing. When nearly cold add first the well-beaten yolks of two eggs and then the whites beaten to a froth. (More eggs will make the soufflé richer and lighter.) Put immediately into paper soufflé cases or a soufflé tin and bake from ten to fifteen minutes, according as the paper or tin is used.