Devilled Chicken in Pieces

Poulet découpé à la Diable


Take any cooked cold chicken and cut it in neat pieces; mask these with warm butter, aud then with devil paste (see recipe ‘Devil Paste’), and sprinkle them all over with browned breadcrumbs; place them in a tin with a little butter and cook them in a quick oven for about fifteen minutes, taking care not to dry them; dish up on a dish-paper in a circle, and garnish the centre with a little well washed and picked watercress, seasoned with a little salt, salad oil, and a few drops of vinegar.

Any pieces of other poultry or game can be prepared in the same manner.