Chickens à l’Italienne

Ingredients

• the chickens
• the livers of your chickens
• some parsley
• chives
• mushrooms
• a lump of butter
• mixed herbs
• spice
• slices of bacon
• a tumbler of white wine
• half a tumbler of olive oil
• two chopped anchovies
• half a lemon cut up into dice
• a pinch of coarse black pepper
• salt

Method

1. 1

   Chop up the livers of your chickens with some parsley, chives, mushrooms, scraped bacon, a lump of butter, mixed herbs, and spice; stuff the chickens with this, brown for a few minutes in a little butter, cover with slices of bacon and buttered paper, and roast.

2. 2

   Blanch some parsley, chive and tarragon-leaves, drain carefully, chop very fine, and place in a saucepan with a tumbler of white wine, half a tumbler of olive oil, two chopped anchovies, half a lemon cut up into dice, a pinch of coarse black pepper and salt; warm and thicken with gravy and four yolks of egg.

3. 3

   When the chickens are roasted, dish up, and pour this sauce over them.

4. 4

   Serve very hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 64. The excerpt below is the record exactly as published.

Chickens à l’Italienne. Chop up the livers of your chickens with some parsley, chives, mushrooms, scraped bacon, a lump of butter, mixed herbs, and spice ; stuff the chickens with this, brown for a few minutes in a little butter, cover with slices of bacon and buttered paper, and roast. Blanch some parsley, chive and tarragon-leaves, drain carefully, chop very fine, and place in a saucepan with a tumbler of white wine, half a tumbler of olive oil, two chopped anchovies, half a lemon cut up into dice, a pinch of coarse black pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.