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page 145
10. BOILED CHICKEN WITH SAUCE.
TAVOUK HASHLAMA, SALTZALI.
Ingredients:
Chicken .................................. 1, fat.
Dry Onions ................. 2 (or more), medium.
Parsley ................................ 1 bunch.
Celery ........................... 1 whole stalk.
Salt and pepper, to taste.
The Sauce:
Butter .......................... 2 tablesponfuls.
Flour .......................... 1 tablespoonful.
Eggs ........................... 2, the yolks of.
Method:
Clean the chicken properly, and after cutting into portions suitable for
serving, bring to a boil in water three times its measure. To this, then, add
the chopped onions, the parsley and the celery. Season to taste, and continue
boiling until tender.
When this is done, take out the portions and put in cold water for 5 minutes.
Then strain the broth, to have it ready to be used for the sauce, which will be
prepared in the following manner:
Fry the flour well in the one-half portion of the butter, and then add the
broth,--one or two tablespoonfuls at a time. When this comes to a
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