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page 146
boil, take the fat gathering upon the surface, and pour over the chicken
portions, which should be arranged in a large deep plate. With the rest of the
sauce blend the well beaten yolks of the eggs, also the remainder of the butter.
When this is sufficiently cooked and is thick, either pour it over the chicken
or use it separately as desired.
11. BOILED CHICKEN "Hadji Kadin" Style.
HADJI KADIN TAVOUK HASHLAMA.
Ingredients:
Chicken .......................................... 1, fat.
Butter ................................ 2 tablespoonfuls.
Dry Onions ............................. 3 to 4, crushed.
Carrot ....................................... 1, medium.
Flour .................................. 1 tablespoonful.
Broth ........................................ 3 cupfuls.
Tomatoes...........2 to 3, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Mushrooms ..................................... 1 cupful.
Parsley ........................................ 1 bunch.
Salt and pepper, to taste.
Method:
Clean the chicken properly and cut into portions suitable for serving. Then fry
the crushed onions in the butter with the carrot, which should
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