White Devil

Name: White Devil
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: The breast of a roasted chicken, skinned, boned and divided in half; ¼ teaspoon white pepper; ¼ teaspoon cayenne pepper; ½ teaspoon salt; 1 teaspoon dry English mustard; Butter; ¼ teaspoon turmeric; Four 2-inch (5 cm) puff pastry triangles, previously baked and reheated; 1¼ cups (3 dl) double cream

Preparation info

Serves
2

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This dish was sometimes served in a silver chafing dish at Romano’s in the Strand to gentlemen who had taken one of their private rooms for a late and very intimate supper.

Ingredients

The breast of a roasted chicken, skinned, boned and divided in half
Butter
Four 2-inch (5

Europe
United Kingdom
Engalnd
Supper
Spicy
London

Method

Lightly butter a small, shallow, ovenproof dish and lay the 2 chicken breast halves in it.

Prepare the devil by mixing all the spices and the mustard and salt into the cream; beat it a very little so that it is just beginning to thicken.

Pour the devil over the chicken and put it in a hot oven, 400°F (200°C, Gas Mark 6), for 8 to 10 minutes or until just beginning to brown; it s