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White Devil




Source of Recipe


the web


Recipe Introduction


This splendid strongly flavoured dish used to be served at the Café Royal, Edinburgh.


List of Ingredients




Chicken breasts - 4, boned and skinned, about 150g (5 oz) each or 4 fillets of smoked haddock, skin removed
Butter - 15g (½ oz)
Salt and freshly ground black pepper

DEVIL SAUCE:
Turmeric - ½ tsp
Cayenne pepper - ½ tsp
English mustard powder - 1 tsp
Salt - ½ tsp
White pepper - ½ tsp
Double cream - 300 ml (½ pint)

TO GARNISH:
Puff pastry triangles, 8 x 5 cm (3 x 2 inch) - baked and reheated



Recipe



If using chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel. Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes. Allow to cool and remove from the foil. If using haddock fillets, poach in boiling water for 10 minutes, then drain.

Lightly butter a small, shallow, ovenproof dish and lay the chicken breasts or haddock fillets in it.

Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.

Pour the Devil sauce over the chicken or fish and put into the oven at 200 °C / 400 °F / Gas 6 for 8-20 minutes, or until it just begins to brown. Do not allow it to boil. Serve with the puff pastry triangles arranged around the dish.

Serves 4.