For 4-6 people you need
3 1/2-4 lb. chicken 1 pint water 6 peppercorns 2 medium onions 2 medium carrots 2 sticks celery, optional few sprigs parsley OR bouquet garni 1 teaspoon salt
Devilled sauce
1 oz. butter 1 oz. flour 1 teaspoon made mustard 1 teaspoon curry powder 1/2 pint chicken stock 2 tablespoons double cream 1 egg seasoning
- Put the chicken into the saucepan with the other ingredients (tie bouquet garni in muslin).
- Cover tightly, bring to the boil, reduce heat at once and cook slowly for about 1 hour.
- Lift bird out carefully, strain off 1/2 pint stock for sauce.
- Joint and slice breast from the bird.
- To make sauce: Melt butter, stir in flour, mustard and curry powder.
- Cook for a few seconds, stirring well.
- Stir in chicken stock and bring to the boil, stir until thickened.
- Remove from heat and beat in the cream blended with the well-beaten egg.
- Season to taste.