In Africa: Hunting Adventures in the Big Game Country

by John T. McCutcheon

Quite naturally, in my wanderings of nine months there were moments when my thoughts dwelt upon such material things as "vittles," and it was instructive to compare the various kinds of food served on a dozen ships, a score of hotels, and a hundred camps. Some were good and some were bad, but as viewed in calm retrospect I think that Abdullah excelled all other chefs, taking him day in and day out.

Upon only three occasions was he vanquished, but these were memorable ones. As food is a pleasant topic, perhaps I may be pardoned if I dwell fondly upon these three red-letter days in my memory.

One was in Paris. The night that we started for Africa a merry little company dined at Henry's. That distinguished master was given carte blanche to get up the best dinner known to culinary science, and he had a day's start. Everything was delicious. The dinner was a symphony, starting in a low key and gradually working up in a stirring crescendo until the third course, where it reached supreme heights in climacteric effect. That third course, if done in music, would have sent men cheering to the cannon's mouth or galloping joyously in a desperate cavalry charge.

One of Our Askaris

Hassan Mohammed

The dish was called "poulet archduc," although I should have called it at least poulet archangel. In this divine creation Henry reached the Nirvana of good things to eat. I beseeched him for the recipe, which he cheerfully wrote out, so now I am happy to pass it along that all may try it. It really ought to be dramatized.

I transcribe it in M. Henry's own verbiage:

The chicken must be well cleaned inside. Next put in it some butter, salt and pepper, a little paprika, and into full of sweet corn, then close the chicken. Next put it in a saucepan with other more sweet corn, against butter, salt, pepper, a little whisky; cook about half of one hour. The best sweet corn is the California sweet corn in can. The sauce is done with white of chicken. Squeeze two yolks of eggs and butter like for a sauce mousseline and finish it with a little whisky.