Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Lentils Water
5 c Water 3/4 c Onion; minced
2 Chickens, fryer 4 tb Butter
1 Carrot; diced 2 tb Curry powder; to 3 tb.
1 Celery stalk; chopped 3 c Broth, chicken; divided
1 md Onion; quartered 4 Egg yolks; beaten
Salt; to taste 1 c Half-and-half

----------------------CONDIMENTS (OPT---------------------------
Chopped peanuts Flaked coconut
Crisp crumbled bacon Preserved kumquats
White seedless raisins Chopped hard cooked egg

Simmer lentils in 5 cups water for 45 minutes or until tender.

Combine chicken, carrots, celery, quartered onion, and salt; cover
with water and simmer until chicken is tender. Bone chicken and cut
meat into bite-size pieces. Heat broth and strain; set broth and
vegetables aside.

Saute minced onion in butter until tender but not browned; add curry
powder and cook a few minutes, stirring occasionally. Combine
onion-curry mixture and 2 cups chicken broth in top of double
broiler; simmer 10 minutes over hot water.

Let egg yolks and half-and-half come to room temperature; combine and
beat well. Add about 1/4 cup heated curry broth to egg yolk mixture;
then stir mixture into the broth in double boiler; stir until
thickened.

Combine the reserved vegetables, chicken, and remaining chicken
broth; heat thoroughly. Pour curry sauce over chicken mixture; ring
with hot lentils. If desired, top with condiments.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94

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