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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Coral Dish of Chicken. Roast the chicken, according to the recipe for roasting in the recipe previous to this one. Take a new pan and place in it two spoons of vinegar, one of murri, three of water and two of fresh oil, citron leaves, two fennel stalks, an onion pounded with salt, cilantro, a sprig of rue, another of thyme and skinned almonds and put the pot on a low fire; if you make lamb meatballs and fry and put in it, it is good. When the onion is done and the pot has boiled several times, dot with the yolks of eight eggs, cover the contents of the pot with the whites together with some white flour and pepper; put the roast chicken in it until the chicken absorbs the sauce and sprinkle with some murri; put on a platter and pour the sauce over, chop rue over it and serve, God willing.