Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it to the surface with hot water ; season with two good pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Add a bouquet (No. 254), and six small onions ; let cook on a moderate stove for forty-five minutes, skimming it well. Take another saucepan, in it place one and a half gills of white roux(No. 135), moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with four egg yolks, and the juice of half a lemon, beat all this well together, 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, and dress immediately on a hot dish, decorated with boiled rice all around as a border, and serve.

793. Chicken Curry A L'Espagnole

The same as for No. 792, adding two cut-up tomatoes and one green pepper, cooking them ten minutes with the chicken.

794. Chicken Curry A, La Creole

The same as for No. 792, adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken.