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Classic
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page 101
to be baked afterward. It is more tasty cold than hot, and it can also be cut
better.
140
CHICKEN WITH SAUCE PIQUANTE
(Pollo al diavolo)
This ought to be cooked with Cayenne pepper and served with a highly seasoned
sauce, but not everybody likes that and a simpler way to cook the chicken "al
diavolo" is the following:
Take a young chicken, remove the neck and the legs, open it all in front and
flatten it open as much as possible. Wash and wipe dry with a towel, then put it
on the grill and when it begins to brown turn it. Grease it with melted butter
or with oil, using a brush, and season with salt and pepper. The later may be
Cayenne pepper for those who like it. Keep turning and greasing until it is all
cooked.
To prepare the sauce piquante that many like with chicken broiled in this way,
put four tablespoonfuls of butter in a saucepan and when it begins to brown add
two tablespoonfuls of flour and stir until it is well browned, but do not let it
burn. Draw to a cooler place on the range and slowly add two cupfuls of brown
stock, stirring constantly, add salt and a dash of Cayenne and let simmer for
ten minutes. In another saucepan boil four tablespoonfuls of vinegar one
tablespoonful
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