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Curried Chicken

Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold 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 bunch of sweet herbs 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 tablespoonful of diluted curry with the yolks of four eggs and the juice of half a lemon, beat all well together and pour it into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken which remains in the saucepan, dress immediately on a hot dish, garnish with boiled rice, and serve.

Curried Chicken, Creole Style (Prepare and cook the same as Curried Chicken) adding one green pepper cut very fine, one chopped onion and half a clove of garlic; cook for twenty minutes with the chicken.

Curried Chicken, Spanish Style Prepare the same as for curried chicken, adding two tomatoes cut up and one green pepper; cook for ten minutes with the chicken.