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chicken In lemon Sauce


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

Chicken in lemon sauce. Fry chickens with lard and onions, and grind some unrefined starch (amido non mondo) and dilute it with pork broth, and strain it, and cook it with said chickens and spices. And if you do not have starch, thicken the broth with egg yolks; and when it is near the time to serve it, put in lemon juice, bitter orange or citron juice.

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