White Devil

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

Ingredients

 * 15 Gram Butter ( 1/2 oz)
 * Salt
 * Freshly ground black pepper

Devil sauce:


 * 1/2 Teaspoon Turmeric
 * 1/2 Teaspoon Cayenne pepper
 * 1 Teaspoon English mustard powder
 * 1/2 Teaspoon Salt
 * 1/2 Teaspoon White pepper
 * 300 ml Double cream (1/2 pint)

Garnish:


 * 8 x 5 cm Puff pastry triangles, baked & reheated
 * 4 x 150 Gram Chicken breasts, boned & skinned (5 oz)

Directions
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.

You can use fillets of smoked haddock (skin removed) instead of the chicken.