No. 1007 — Young Chickens with Cauliflower and Crayfish Sauce

Boil well-cleaned young chickens, cut into portions, in water with salt, one onion, ½ celery root and ½ parsley root. Place on a deep serving dish.

For the sauce melt one spoonful of butter, stir in 1½ spoonfuls of flour and thin with two glasses of chicken broth. Boil, then add one glass of good cream, a little salt, nutmeg and ½ spoonful of finely chopped parsley.

Bring to the boil again, then add twenty-five to thirty crayfish tails, a cauliflower cooked separately and divided into pieces, and ½–1 Russian pound of boiled asparagus cut into pieces.

Heat the sauce and garnishes very thoroughly and serve with the chicken. For ordinary butter, the source allows 1–1½ spoonfuls of crayfish butter from No. 1391.