INGREDIENTS

Proportions for 2
chickens of 3 books each one approximately - 1 spoonful with soup
filled well with sweet pepper - 1 small whole onion - 150 G of butter
- 1 close-cropped spoonful with coffee of cumin - 1 small bouquet of
coriandre tied up - 2 crushed cloves of garlic - 1 spoonful with
coffee of flour


PREPARATION

To put
whole chickens with their meat offals in a casserole. To cover
with two large water glasses. To salt, add butter, crushed
garlic, whole onion, sweet pepper, cumin and a small bouquet of
coriandre tied up which one withdraws once the cooked chicken.
To cook with cover on moderately hot fire while turning over
from time to time chickens so that they impregnate sauce well.
To add water so necessary. To withdraw onion as soon as it
is cooked and to reserve it. When the chickens are cooked, i.e.
their flesh is detached easily with the fingers, to crush reserved
onion and a small piece of chicken liver, either with mixer, or with
the vegetable mill by using a fine grid. To mix with a little
sauce and to water there a spoonful with coffee of flour. To
always pour this pur�e in the casserole on fire. To check the
seasoning. To withdraw fire as of obtaining a consistent sauce.
20 minutes before being useful, making heat in a frying pan, 100
G of butter added with a groundnut oil ladle. To make fry
chickens in this quite hot grease while turning over them so that they
are uniformly gilded tou� sides. To draw up on a heated dish.
To heat sauce of chickens, without more letting it reduce, there
associate two spoonfuls with oil soup of crackling, mix well by
printing a rotational movement with the casserole and pour on chicken
this consistent pur�e. To be useful at once.