Chicken a la Dodds—Sauted

Cut up the chicken as explained for sauteing chicken (No. 1906), and put the pieces in a sautoir with four ounces of butter, cook without browning, and add four ounces of small squares of onions; place it on the fire for a few seconds to cook the onions without letting attain color; then add two teaspoonfuls of curry, and two tablespoonfuls of flour; season with salt and pepper, moisten with a pint and a half of stock (No. 194a), and let boil and simmer quite slowly; when done, drain pare well the pieces, and place them in a saucepan. Strain the sauce and reduce it with some good cream; pour this over the chicken. At the first boil dress in the shape of a pyramid and cover with a part of the sauce, reserving the remainder for the sauce-boat. Boil some rice in water for ten minutes, drain and press it into a buttered mold furnished with a cover; place it in a slack oven for fifteen minutes, and just when ready to serve, unmold it on a dish, and send it to the table with the chicken.