| How To Cook: |
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1. Simmer the chicken with 1 teaspoon salt, the saffron, ginger, pepper, chervil, parsley, cinnamon bark, onions and a scant ¾ pint olive oil.
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2. Make the pastry by kneading the flour with a very little water, adding more as necessary; work it very thoroughly.
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3. Make the dough into about 40 balls the size of a small egg; with an oiled hand flatten each ball of dough over an oiled dish until it is very thin and about 8 inches across.
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4. Heat a griddle or electric hot-plate and oil slightly. Put the dough sheet by sheet on the hot-plate, when it will immediately dry.
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5. Turn it over to dry the other side, and then take it off. Put about 30 of these sheets of pastry on a plate, overlapping each other and making a circle about 18 inches across.
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6. When the chicken is cooked, take out the cinnamon bark and put the chicken with the onion on to the pastry; cover all with the remaining sheets of pastry, pour a very little of the liquid from the cooking pot over all and serve immediately.
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