No. 1009 — Boiled Young Chickens, Hen or Turkey with Fourteen Sauce Options
English historical translation of Molokhovets recipe No. 1009 from the 1901 Russian cookbook, retaining original methods and measures.
Singe, eviscerate and wash the birds; split them lengthwise, sprinkle with salt and pepper, and place in an oblong pot with carrot, parsley, leek, celery and a whole onion.
Cover with cold water, cover the pot and simmer gently, skimming and turning the birds and spooning broth over them. The original allows thirty to forty minutes for young chickens.
Transfer the cooked poultry to a platter and serve with one of these sauces made using its broth:
1) Celery sauce, No. 437.
2) Parsley sauce, No. 438.
3) Lemon-juice sauce, No. 421.
4) Crayfish sauce, No. 431.
5) Champignon sauce, No. 435.
6) Chestnut sauce, Nos. 565–566.
7) Truffle sauce, No. 413.
8) Morel sauce, No. 722.
9) Fried or stewed mushrooms, Nos. 715–717.
10) Dried-mushroom sauce, No. 713.
11) Cauliflower in white cream sauce, Nos. 422–423.
12) Tomato sauce, No. 423.
13) Cherry-and-wine sauce, No. 427.
14) The author recommends preparing two or three glasses of stock in advance from the heads and feet of these same young chickens, so the sauces can be made without delaying service.