The 1901 Cookbook Archive
No. 1006 — Young Chickens or Hen in Lemon and Madeira Sauce
English historical translation of Molokhovets recipe No. 1006 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare three young chickens, or the equivalent in small or large hens. Boil in water with root vegetables, then cut into portions.
Arrange on a serving dish, pour over sauce No. 421 and surround with lemon slices.
To provide
3 young chickens, 2 small hens, Or 1 large hen 1 carrot, 1 parsley root and 1 onion 5–10 allspice berries ½ spoonful of butter | For the sauce: 1½ spoonfuls of butter and ½ glass of flour ½–¾ glass of table wine ½ lemon and 2–3 lumps of sugar 2–3 egg yolks and green parsley |
Historical editorial note: This entry refers to sauce No. 421 rather than explaining its preparation, despite listing sauce ingredients.
Original source: Read Russian recipe No. 1006. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.