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Gratonata Of chicken

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Gratonata of chicken. Chickens cut into pieces, fry them with lard and onions; and while they fry add a little water, so that they cook well in the pot, and turn them fairly often with the mixing spoon: add spices, saffron and verjuice, and let it boil; and for each chicken take four egg yolks and dilute them with verjuice, and boil them raw, and beat them together in a bowl, and then let everything boil together with the chicken joints; and once it has boiled take it off the fire, and eat it.


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