Home › The World's Kitchen › Chicken, Depew

Chicken, Depew

Singe, cut off necks and feet from two tender fresh spring chickens of one and a half pounds each, then split them open through the back, neatly draw, pull out breast bones and cut away spinal bones; wipe well, place between a coarse towel and neatly flatten with a cleaver. Season with a good teaspoon salt, half teaspoon paprika and half teaspoon curry powder, then carefully rub one tablespoon good melted butter over and lightly turn in fine, fresh bread crumbs. Heat one ounce good butter in a sautoir, add the chickens one beside another, gently cook for eight minutes on each side, then set in oven for ten minutes. Remove and keep hot. Wipe neatly and cut two good-sized, fresh red tomatoes in three equal slices each, season with half a light teaspoon salt, half teaspoon sugar and two saltspoons pepper, lightly roll in flour. Heat a tablespoon melted butter in frying pan, arrange the tomatoes in it one beside another and briskly fry for two minutes on each side, place on plate and keep hot. Peel, thoroughly wash and drain eight good-sized, sound, fresh mushrooms, finely slice, place in a small saucepan with tablespoon of the chicken (pan) butter and fry for five minutes, then pour in a tablespoon sherry and one gill demi-glace, season with two saltspoons salt, one saltspoon cayenne pepper and half teaspoon freshly chopped parsley, cook for eight minutes, lightly mixing meanwhile. Pour the sauce on a hot dish, lay the chickens over, arrange six thin, round slices freshly broiled ham around the chicken, place the tomatoes on top of the ham and serve.