No. 1005 — Young Chickens in White Gooseberry Sauce
English historical translation of Molokhovets recipe No. 1005 from the 1901 Russian cookbook, retaining original methods and measures.
Cut three young chickens into portions and boil with root vegetables.
Pour two or three glasses of their broth over one glass of unripe gooseberries. Add five or six lumps of sugar and stew covered, taking care not to let the berries disintegrate.
Melt ½ spoonful of butter, add a spoonful of flour and dilute with three glasses of broth. Bring to the boil, add the gooseberries and chickens, and boil once more before serving.
Alternatively coat the boiled chicken in egg and breadcrumbs, fry lightly in butter, and pour over the sauce, to which a small glass of table wine may be added.
To provide
3 Russian pounds of eviscerated young chickens 1 glass of gooseberries 5–6 lumps of sugar and 1 spoonful of flour 1 carrot and 1 parsley root | 1–2 spoonfuls of butter Optional: 1 egg and 4–5 rusks Optional: a small glass of French table wine |