Chicken Metropole Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
On the flattened chicken breast put a thick strip of cheese, very finely minced sausages and a pinch of finely chopped parsley. Roll and fold the chicken carefully making sure everything inside is intact. Secure with a toothpick. Roll this in flour and freeze for 1-2 hours. Just before frying, take it out of the freezer and dip the rolled up chicken in a batter made from eggs, water, milk and flour. Dip well so the entire piece is covered in batter. In hot oil, deep fry the chicken rolls for 3-5 minutes until the batter is golden brown. Take them out onto a plate and wait for 2-3 minutes. Now double fry them until cooked all the way through. For the sauce, heat butter and add flour cook on low until the rawness of flour disappears. Add mushrooms, salt, pepper and chopped garlic and sauté. Add in the milk and constantly whisk until sauce is thick. Add in the cheese and cream, lastly add finely chopped parsley.
For the potatoes, mash the boiled potatoes with some butter, salt, cream and a dash of milk and fill up a piping bag.
In a rectangle dish set the fried chicken pieces, slowly pour the white sauce all over it. Pipe the edges with mashed potatoes. Garnish with finely chopped parsley and some olives.

Method:
Beat the eggs with the sugar, salt and vanilla essence. Add the flour and cocoa and mix until well combined. Pour the mixture into a greased and lined pan and bake at 180 degrees c for 20 minutes. Allow to cool, then set aside. In a saucepan heat the milk, condensed milk, evaporated milk and chocolate spread. Allow to cool. Melt chocolate with cream and add icing sugar in another pan. Let cool before using. Place the cake on a serving platter and prick all over with a toothpick. Pour the milk mixture over the top. Cover the cake with the chocolate cream and refrigerate for 30 minutes.