Sage Chicken
A recipe from the 15th-16th Century.
½ Chicken, cooked and quartered
3 Slices of bread dipped in chicken stock
4 Eggs, hard boiled, quartered
2 Egg yolks, hard boiled
3 Sage leaves
4 tbsp Parsley
½ tsp Cinnamon
¼ tsp Ginger
A few threads Saffron
Pinch powdered Cloves
Balsamic vinegar to taste
Place the bread dipped in stock in a food processor.
Add the spices, parsley, sage, saffron, egg yolks, and vinegar.
Blend thoroughly.
Cover the chicken with sauce, and top with hard boiled eggs.
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