Chicken à l’Algérienne

Poulet à l’Algérienne

Method

Pick, singe and clean, and cut an uncooked chicken into neat joints, then lay them in a sauté pan with two ounces of clarified butter or salad oil, and season with salt and cayenne pepper; for a whole chicken add about half a pound of raw ham or bacon cut in little square pieces, a bunch of herbs, a clove of garlic, and two onions chopped fine. When fried for about fifteen minutes pour off the butter and sprinkle with one ounce of rice cream, add a good wineglassful of sherry, a teaspoonful of Marshall’s curry powder, one ounce of good glaze or a teaspoonful of Liebig Company’s Extract of Meat, one pint of good brown sauce, a small tin of button mushrooms and their liquor. Let all this simmer for half an hour, skimming occasionally, then add a tablespoonful of lemon juice; dish up in a pile, with croûtons of fried bread round, and the mushrooms and ham on the top, with finely chopped parsley sprinkled all over it. The oil or butter strained after frying the chicken can be used up for frying again.

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