Name: Devilled Chicken Legs
Yield: For 4
Cuisine: United Kingdom
Ingredients: 1 teaspoon dry mustard; 2 teaspoons French mustard; 3 oz. (90 g.) butter (softened); pinch of cayenne; 1 teaspoon salt; ½ teaspoon curry powder; ½ teaspoon paprika; pinch of pepper

Preparation info

For
4

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

The cooked legs and thighs of any of the larger birds, chicken, turkey, goose, duck, are very good devilled and were often served to Edwardian gentlemen for breakfast.

Ingredients

2 legs and 2 thighs
strip of hot buttered toast for each joint
1 teaspoon dry mustard

Method

In a saucepan put all the dry seasonings. Mix together, add French mustard and work into a paste. Add 1 oz. (30 g.) butter and work smooth again. Make slits down the lengths of the joints to be devil

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Devilled Chicken Legs

Ingredients

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