Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used.
- 2 teaspoons mustard powder
- 1 teaspoon salt (optional)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika
- 2 teaspoons mild curry powder
- 1 tablespoon French mustard
- 2 ounces butter
- 8 chicken legs, cooked
- 1 tablespoon plain flour
- buttered toast, hot slices, to serve
- Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
- Add half the butter and work until smooth.
- Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
- Season the flour with the remaining salt, pepper, cayenne and paprika.
- Use to dust the chicken legs.
- Melt the remaining butter and brush over each leg.
- Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
- Baste with the pan juices once or twice.
- Serve the chicken legs at once on strips of hot buttered toast.