Curried Chicken

Chicken and rice in an exotic curry sauce.

Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a bunch of sweet herbs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another saucepan, place in it a gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with the yolks of four eggs and the juice of half a lemon, beat all well together and 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, dress immediately on a hot dish, garnish with boiled rice, and serve.