Rice Pilau

Ingredients

• ½ pound cold boiled fowl, cut into dice
• 2 ounces bacon, cut into dice
• 2 tablespoons butter
• pepper, to taste
• coarse sea salt, to taste
• 1 small chicken, cut into joints
• 2 ounces butter or beef dripping
• 1 pint white stock
• 1 tablespoon curry powder
• 1 tablespoon curry paste
• 3 ounces shallots or onion, finely chopped
• 2 tablespoons desiccated coconut
• 2 teaspoons creme de riz
• 1 tablespoon chopped chutney
• lemon juice, to taste

Directions

1. Fry the diced fowl and bacon in butter until hot. Season with pepper and salt.

2. Make a circle of rice on a plate and pile the fowl and bacon in the center.

3. Wash and dry the chicken joints. Chop the onion or shallot finely.

4. Infuse the desiccated coconut in boiling water while preparing the curry.

5. Melt 1½ ounces of butter in a stewpan. Add the minced onion and fry until pale gold.

6. Add the curry powder and paste, cooking for another 10 minutes.

7. Stir in the creme de riz and moisten with white stock. Bring to a boil, then simmer.

8. Flour the chicken pieces and fry in the remaining butter until lightly colored.

9. Add the chicken to the curry sauce and let it stand for 30 minutes.