No. 999 — Roast Young Chickens with Béchamel
English historical translation of Molokhovets recipe No. 999 from the 1901 Russian cookbook, retaining original methods and measures.
Roast dressed, salted young chickens on a spit, basting with butter.
When nearly done, make béchamel: blend ½ glass of flour and a spoonful of butter with two glasses of cream or milk; boil repeatedly, stirring constantly.
Pour the sauce over the chickens on the spit. When the béchamel has browned, transfer them to a dish.
Alternatively, roast the chickens in the oven with about ½ Russian pound of butter, cover the cooked birds in thick béchamel and briefly return to the oven.
To provide
2–3 young chickens, 1–2 spoonfuls of butter and salt For the béchamel: 1 spoonful of butter and ½ glass of flour | Salt and 3 glasses of cream or milk Nutmeg Or ½ Russian pound of butter in place of béchamel |