No. 1008 — Young Chickens with Cauliflower and Cream
English historical translation of Molokhovets recipe No. 1008 from the 1901 Russian cookbook, retaining original methods and measures.
Put three or four cleaned young chickens in cold water and bring to the boil. Skim, add one spoonful of butter, a halved onion, ½ parsley root, salt and two or three peppercorns.
Cover and simmer until tender, then remove the chicken and discard the onion and parsley. Reduce the broth a little, add ½–1 glass of cream, some nutmeg and a handful of sifted breadcrumbs, and boil.
Meanwhile boil one large or two medium cauliflowers, cleaned and divided into pieces, in water with ½ spoonful of butter. Drain in a colander.
Arrange the chickens on a platter, surround and cover with cauliflower, and pour over the sauce prepared from their cooking broth.