INGREDIENTS

Proportions for 2
chickens of 3 books each one approximately - 2 grated onions - 150 G
of butter - 1 spoonful with pepper coffee - 2 spoonfuls with parsley
soup chopped - 1 spoonful with saffron mocha coffee (mixture of
saffron crushed and saffron flower out of sachet) - the bark of a
crystallized lemon - 1 fresh lemon juice - salt


PREPARATION

To put whole chickens with
their meat offals in a casserole. To cover with two large water
glasses. To salt, add grated onion, pepper, saffron, butter and
the contents of a spoonful with chopped parsley soup, To cook with
cover on moderately hot fire while turning over from time to time
chickens so that they impregnate sauce well. To add water so
necessary. When the chickens are almost cooked, to crush half of
a chicken liver with a little sauce, either with mixer, or while
passing them to the vegetable mill by the finest grid, to give this
pur�e in the casserole, to add another spoonful to chopped parsley
soup. To cut the bark of a lemon in all small pieces, almost as
fine as chopped parsley. When the chickens are cooked, that
their flesh is detached easily with the fingers, to add this chopped
crystallized lemon and the fresh lemon juice. To let reduce
until obtaining a consistent sauce and withdraw fire after having
checked the seasoning. 20 minutes before being useful, making
heat in a frying pan, 100 G of butter added with an oil ladle.
To fry chickens in this grease while turning over them so that
they gild all sides uniformly. To draw up on a heated dish, to
heat sauce of chickens without more reducing it, associating two
spoonfuls with oil soup there of crackling, to mix well by printing a
rotational movement �la casserole and to pour this mielleux pur�e on
chickens. To be useful at once.