sauce strained over and the peas piled in the centre, or, if preferred, serve the peas separately.
Time.—About 1 hour. Average Cost, about 2s. 6d. to 2s. 9d. Seasonable from June to September.
1231.—FOWL, HASHED, INDIAN STYLE. (Fr.—Hachis de Volaille à l'Indienne.)
Ingredients.—The remains of cold roast fowls, ¾ of a pint of currysauce, see Sauces, No. 241.
Method.—Divide the fowls into pieces convenient for serving, and when stock is needed, simmer the bones and trimmings for at least 1 hour in just as much cold water as will cover them. Make the sauce as directed, put in the pieces of fowl, and allow the stewpan to stand for about ½ an hour where its contents will remain just below simmering point. Serve with boiled rice.
Time.—To re-heat the fowl, about ½ an hour. Average Cost, 9d., in addition to the chicken.
1232.—FOWL, INDIAN DISH OF. (Fr—Poulet à la Diable.)
Ingredients.—The remains of 1 or 2 cold roast fowls, 2 or 3 onions sliced, 2 or 3 ozs. of butter, 1 tablespoonful of curry-powder, salt, 1 lemon.
Method.—Divide the fowl into neat joints, score them, spread on a little butter, sprinkle on a little salt and the curry-powder, and let stand 1or about 1 hour. Heat the remainder of the butter, fry the onions brown, then remove and keep hot. Now fry the pieces of fowl, and when nicely-browned, pile them on the onions, and serve garnished with sliced lemon.
Time.—To fry, altogether, about 30 minutes. Average Cost, exclusive of the fowl, 8d. Seasonable at any time.
1233.—GALANTINE OF FOWL. (Fr.—Galantine de Volaille.)
Ingredients.—1 boned fowl, 1 lb. of sausage meat, ¼ of a lb. of ham or bacon, 2 hard-boiled eggs, 2 truffles, ½ an oz. of pistachio nuts blanched, pepper and salt, aromatic spice.
Method.—Bone the fowl cut it down the centre of the back, spread it out on the table, season the flesh well, and distribute it in such a manner that all parts are of nearly equal thickness. Spread on half the sausage meat, on the top place narrow strips of bacon, slices of egg, slices of truffle, intersperse the nuts, season liberally with salt and pepper, and cover with the remainder of the sausage meat. Roll