792 | Chicken Curry à l’Indienne.
—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.