No. 998 — Roast Young Chickens Stuffed with Bread and Herbs
English historical translation of Molokhovets recipe No. 998 from the 1901 Russian cookbook, retaining original methods and measures.
Dress two large or four small young chickens. Soak a six-kopeck white bread roll in milk or cream, then squeeze it out.
Melt butter and partly fry a generous amount of finely chopped parsley in it. Mix the parsley with the soaked bread, beat in two eggs and salt the filling.
Stuff the chickens and sew their skin tightly. Put them in the oven half an hour before dinner, basting frequently with butter and, finally, sour cream.
When serving, sprinkle with breadcrumbs and pour over the cooking sauce. Some cooks add a little saffron to the stuffing.
Suggested salad: pick over ripe lettuce, mix with finely cut dill and chives, fresh sour cream and vinegar, and dress the lettuce.
To provide
2–4 young chickens and a six-kopeck bread roll 1 glass of milk and nutmeg 2 egg yolks and 2 spoonfuls of butter | Parsley and dill ½ glass of sour cream 2 spoonfuls of butter and 3–4 rusks |