White Devil

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.


  • The breast of a roasted chicken, skinned, boned and divided in half
  • Butter
  • Four 2-inch (5 cm) puff pastry triangles, previously baked and reheated

The Devil

  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon dry English mustard
  • ½ teaspoon salt
  • cups (3 dl) double cream


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 should not actually bubble.

Serve with the puff pastry triangles.