* 2 young Roasting Chickens, Parson's nose removed.
* Water and a little Wine to cover
* Bouquet garni
* Salt
* 3-4 Peppercorns
'''For the Cream of Curry Sauce'''
* 1 tablespoon vegetable oil
* 60g Onion, finely chopped
* 2 teaspoons Curry powder
* 1 teaspoon Tomato purée
* 125ml Red wine
* 90ml water
* 1 Bay leaf
* Salt, Sugar, a touch of Pepper
* A slice or two of Lemon and a squeeze of Lemon juice, possibly more
* 2 tablespoons Apricot purée
* 420ml Mayonnaise
* 3 tablespoons lightly Whipped cream
* A little extra Whipped cream

===Method===
* Poach the Chickens, with the Carrot, bouquet, Salt and Peppercorns, in water and a little Wine, enough barely to cover, for about 40 minutes or until tender.
* Allow to cool in the liquid.
* Joint the birds, remove the bone with care.
'''For the Cream of Curry Sauce.'''
# Heat the Oil, add Onion, cook gently 3-4 minutes, add Curry powder.
# Cook again 1-2 minutes.
# Add purée, Wine, water, and Bay leaf.
# Bring to Boil, add Salt, Sugar to taste, Pepper, and the Lemon and Lemon juice.
# Simmer with the pan uncovered 5-10 minutes.
# Strain and cool.
# Add by Degrees to the Mayonnaise with the Apricot purée to taste.
# Adjust seasoning, adding a little more Lemon juice if necessary.
# Finish with the Whipped cream.
# Take a small amount of Sauce (enough to coat the Chicken) and mix with a little extra Cream and seasoning.
'''To finish'''
# Mix the Chicken and the Sauce together, arrange on a dish, coat with the extra sauce.

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