No. 1004 — Young Chickens with Fresh Green Peas
English historical translation of Molokhovets recipe No. 1004 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the chickens, halve or quarter each, cover with water, salt and add five glasses of fresh shelled green peas and a spoonful of butter. Cook until the chickens are done.
Remove the chicken pieces. To the peas add two or three lumps of sugar, ½ spoonful of flour, finely chopped parsley and dill. Cook covered, optionally adding ½ glass of cream, until the peas are tender and the sauce suitably thick.
Dip the cooked chicken pieces in egg and breadcrumbs, fry until browned and arrange them around the peas to serve.
To provide
3 young chickens and ½ spoonful of butter 5 glasses of fresh shelled green peas 2–3 lumps of sugar and ½ spoonful of flour | ½ glass of cream 1 egg and 4–5 rusks 2–3 spoonfuls of butter |