Читать книгу The New Galt Cook Book - Various - Страница 104

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Veal, lamb, chicken, any delicate meat may reappear on the table in a curry more delicious than when first served. For a chicken curry, fricassee a pair of tender chickens. Remove them from the pot when done and fry them brown in butter in which an onion and a clove of garlic have been fried. When the chicken is brown, remove it to a platter, and stir into the butter in which it was fried about two tablespoonfuls of flour and a large teaspoonful of curry powder. Add the gravy in which the chickens were fricasseed to this and add salt and pepper. One-half cup of rice boiled and put round the chicken on the platter is a nice addition.