| How To Cook: |
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1. Plunge the dead chicken into boiling water as soon as it is killed, so that it can be plucked very closely.
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2. After all the feathers have been removed put it once again into boiling water and skin it.
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3. Cut open the breast and draw it, then wash the carcass thoroughly inside and out.
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4. Now cut up the chicken into 12 pieces, including the upper part of the head, after removing the eyes but leaving in the brain.
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5. Rub each with pea flour. Wash again, piece by piece, put into boiling water and allow simmering.
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SAUCE:
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1. Make a sauce of melted butter seasoned with pepper, salt and spices to taste and add some cut-up onions, stirring well until the pieces of onion are soft and have almost disappeared.
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2. To this mixture add, drop by drop, the water in which the chicken has been simmering, stirring all the time so that the sauce is quite smooth.
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3. Then place the chicken, piece by piece, into the sauce, which must be just sufficient to cover it entirely.
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4. Stir gently and constantly so that the sauce does not become lumpy.
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GARNISH WITH EGGS:
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1. Meanwhile, boil 2-4 eggs for about 4 minutes and shell them.
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2. Add them to the saucepan containing the chicken, taking care that they do not break up, then simmer all together until the chicken is quite tender.
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3. Arrange the chicken, eggs and sauce in a dish and serve with potatoes or cabbage or any seasonal vegetables.
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