1902 - With a Saucepan Over the Sea

Hungary - Chicken Stewed

DDV CULINARY

Clean and truss a fat fowl;
fill it with bread-crumbs,
onion,
herbs,
and yolk of an egg.
Tie the breast with slices of lemon
and salt pork,
then wrap in oiled paper.
Add 1 onion,
1 clove,
and some parsley
and 1 cup of white stock, or enough to cover it.
Cook, covered, 1 hour.
Strain the sauce,
add 1 cup of hot cream,
a pinch of paprika,
some butter,
the yolk of an egg,
and some parsley.
Pour around the chicken and serve with rice.