Pilauf Recipe

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
First prepare your puffs by the following recipe. Ingredients: Two
cupfuls of milk, two of flour, two eggs and a piece of butter the size
of an egg melted; a little salt; heat the eggs separately and well;
add the milk to the yolks, then the flour and so on, the whites last;
beat all well together. They may be baked in teacups. This quantity
will make about a dozen puffs.
_Curry of Chicken_--Buy a young chicken, cut it into pieces,
leaving out all the bones; season with pepper and salt to taste; fry
them in butter until well done; cut an onion fine, which fry in the
same butter until brown; add a teacupful of clear stock, a teaspoonful
of sugar. Take about a tablespoonful of curry powder and a little
flour, mix and rub together with a little of the stock until quite
smooth; add to the sauce pan; put in the chicken and let it boil for a
few minutes; just before taking out add the juice of half a lemon.
When this is all ready proceed to fill puffs while hot and serve
immediately. Garnish puffs with parsley and serve a dish of cold slaw
with it.

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