|Roosters from |
Tacuinum Sanitaris: An Early Renaissance Guide to Health
|Henderson, Mary N.F. Practical Dinner Giving (NY, 1877)|
|Fanny L. Gillette White House Cook Book (Chicago, 1887)|
|Ann Allen Housekeepers Assistant (Boston, 1845)|
|Elizabeth E. Lea Domestic Cookery (Baltimore 1869)|
Modern Recipe Adaptation: White Chicken Friccasee
- 1 Chicken, Cut into Pieces
- 1 Large Onion, Diced
- Bundle of Sweet Herbs (Parsley, Sage, Thyme, Bay, and Marjoram)
- 1 Teaspoon White Pepper
- 1 Teaspoon Salt
- 3 Tablespoons Butter
- Yolks of 6 Large Eggs
- 1/4 Cup Heavy Cream
- 1 Teaspoon Freshly Grated Nutmeg
- 1/2 Cup White Wine
- Handful Freshly Chopped Parsley
- In a large enamel-coated cast iron Dutch oven place the chicken pieces, onions, herbs, pepper, and salt. Cover the contents with cold water. Place on medium-high heat and bring to a boil. Reduce heat to low and cover. Allow this to cook slowly for about one hour. Remove the scum that rises to the top.
- When the chicken is cooked, remove it from the Dutch oven and set is aside.
- Strain the cooking broth through a fine mesh sieve into a bowl. Remove excess fat that settles on top of the broth. Return about 4 cups of the strained liquid to the Dutch oven. Add the butter and allow it to melt in the broth.
- In a large bowl, whisk together the egg yolks, cream, and nutmeg.
- Temper the Eggs: Ladle about one cup of the hot mixture in small increments into the eggs. Whisk while adding the hot liquid to the eggs. Then pour the egg mixture into the Dutch oven. Cook on low for just a few minutes to allow the eggs to cook, but do not cook them on high heat or they will scramble and you do not want that!
- Add the chicken back into the Dutch oven. Then add the wine and heat through on very low for just a few minutes.
- Just before service, sprinkle on the parsley as a garnish. Season with more salt and pepper, as desired.
- Serve with wilted greens and rice or noodles.