Chicken in Egg Sauce (Artusi)

The chicken recipe suggested in the post is taken from the 19th century manual by Pellegrino Artusi

After some time I go back to writing post concerning the cuisine of the past , a topic that on Pills of History always has great success.

The following is the recipe to prepare chicken in egg sauce as suggested by Pellegrino Artusi , the greatest Italian gastronome of the 19th century.

I quote from his famous manual:

“Break up a young chicken and put it in a trowel with 50 grams of butter. Season it with salt and pepper. When it has browned a little, sprinkle a pinch of flour over it to make it brown and then cook it with the broth. Remove it dry on a tray, keeping it warm and pour an egg yolk into the sauce that remains, blended with the sour of half a lemon, to form the sauce. Stir it a little over the fire, pour it over the chicken and serve it ”.

Easy, right? .

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