Page:Mrs Beeton's Book of Household Management.djvu/775

Rh season lightly with salt and pepper. Remove the skewers, dish up, garnish with fried bacon, and serve with it in a sauce-boat one of the above-named sauces.

Time.—About 25 minutes. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons.

Ingredients.—½ a lb. of raw chicken, 1½ ozs. of butter, the whites of 2 eggs, the yolk of 1 egg, ¼ of a pint of cream, pepper and salt, ½ a pint of Béchamel (see Sauces, No. 178), macaroni.

Method.—Boil the macaroni in salted water until tender, cut it across into rings about ⅛ th of an inch in thickness, and with the rings line several well-buttered timbale moulds. The rings should be arranged as evenly as possible; and the somewhat tedious task may be facilitated by using the point of a larding needle to fix them in position. Prepare the chicken purée as directed for "Soufflé of Chicken," No. 1194. Fill the prepared mould with the mixture. Steam the timbales 25 to 35 minutes, arrange neatly on a hot dish, pour the sauce round, and serve.

Time.—1 hour Average Cost, 3s. 9d. to 4s. 3d. Sufficient for 5 or 6 persons.

Ingredients.—1 chicken, ¾ of a pint of white stock, 2 ozs. of butter, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1 teaspoonful of curry paste, 1 dessertspoonful of desiccated or fresh cocoanut, 1 dessertspoonful of chutney, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of cream, 1 apple, 1 onion, salt, cooked rice.

Method.—Divide the chicken into neat joints, and fry them lightly in hot butter. Remove them from the stewpan, put in the onion minced, fry for 2 or 3 minutes without browning, add the flour and curry powder, stir and cook for a few minutes, then pour in the stock and stir until boiling. Replace the chicken in the stewpan, add the curry-paste, cocoanut, chutney, sliced apple, lemon-juice, and salt to taste, cover and cook very gently for about ¾ of an hour if the bird is young, or until the flesh of an older bird is tender. Arrange neatly, add the cream to the sauce, and strain over the chicken. The rice should be handed separately.