This Article does not exist in your language, View in: English (en),
Or use Google Translate:  

Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1

lbs lentils cooked and kept hot

2

3 lbs. each fryer, broiler chickens  

2

cups broth in which chicken was cooked  

¾

cup onion minced

4

tbsp butter  

2-4

tbsp curry powder  

1

cup light cream  

4

  egg yolks  

 

  salt as needed

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1. Simmer chicken in boiling water to cover, with carrot, celery, onion, and salt added for flavor.
  2. When tender, allow chicken to cool in the broth, preferably overnight refrigerated.
  3. Bone, leaving it in good sized pieces.
  4. Refrigerate.
  5. Heat broth and strain.
  6. Cook onion in butter or chicken fat until tender but not browned.
  7. Sprinkle curry powder over the onion, the amount depending upon desired curry flavor.
  8. Stir well, cook a few minutes.
  9. Add 2 cups chicken broth, simmer 10 minutes.
  10. This can be done in a double boiler top over low heat. Cover.
  11. This part may be prepared ahead.
  12. A short time before serving, whip together, with fork, the egg yolks and cream.
  13. Add about ¼ cup of the heated curry broth.
  14. Stir into the broth in the double boiler.
  15. Continue to stir until thickened.
  16. Keep covered over hot water.
  17. To serve: pour sauce over the cooked bonded chicken which has been heated in a little chicken broth.