[3] Strain, avoid ebullition after the eggs have been added. Most unusual liaison; usually the yolks are used for this purpose. The whites are consistent with the name of the sauce.
[246] CHICKEN À LA FRONTO [1] PULLUM FRONTONIANUM
A HALF-COOKED CHICKEN MARINADED IN A PICKLE OF BROTH, MIXED WITH OIL, TO WHICH IS ADDED A BUNCH OF DILL, LEEKS, SATURY AND GREEN CORIANDER. FINISH IT IN THIS BROTH. WHEN DONE, TAKE THE CHICKEN OUT [2] DRESS IT NICELY ON A DISH, POUR OVER THE [sauce, colored with] REDUCED MUST, SPRINKLE WITH PEPPER AND SERVE.
[1] Named for a Roman by the name of Fronto. There is a sucking pig à la Fronto, too. Cf. ℞ No. [374]. M. Cornelius Fronto was orator and author during the reign of Emperor Hadrian. According to Dann. a certain Frontone under Emperor Severus.
[2] List., G.-V. levabis; Tor. lavabis, for which there is little or no occasion. He may mean to clean, i.e. remove skin, tissues, sinews, small bones, etc.
[247] CREAMED CHICKEN WITH PASTE [1] PULLUS TRACTOGALATUS [2]
COOK THE CHICKEN [as follows, in] BROTH, OIL, WITH WINE ADDED, TO WHICH ADD A BUNCH OF CORIANDER AND [green] ONIONS. WHEN DONE TAKE IT OUT [3] [strain and save] THE BROTH, AND PUT IT IN A NEW SAUCE PAN, ADD MILK AND A LITTLE SALT, HONEY AND A PINT [4] OF WATER, THAT IS, A THIRD PART: PLACE IT BACK ON A SLOW FIRE TO SIMMER. FINALLY BREAK [the paste, [1] PUT IT LITTLE BY LITTLE INTO [the boiling broth] STIRRING WELL SO IT WILL NOT BURN. PUT THE CHICKEN IN, EITHER WHOLE OR IN PIECES [5] DISH IT OUT IN A DEEP DISH. THIS COVER WITH THE FOLLOWING SAUCE [6] PEPPER, LOVAGE, ORIGANY, MOISTENED WITH HONEY AND A LITTLE REDUCED MUST. ADD SOME OF THE [chicken] BROTH, HEAT IN A SMALL SAUCE PAN AND WHEN IT BOILS THICKEN WITH ROUX [7] AND SERVE.
[1] Spätzle, noodles, macaroni; this dish is the ancient “Chicken Tetrazzini.” Dann. Chicken pie or patty.
[2] tractum and gala, prepared with paste and milk. Cf. [tractomelitus], from tractum and meli, paste and honey.