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Medium
By Peter Brears
Published 2008
Remove the meat from the chicken and cut into cubes.
Grind the garlic with a little of the milk, add the remaining milk, the chicken and saffron, and simmer for 10 minutes.
Scald the yolks with a little of the hot milk, return to the pan, and stir, without boiling, until it has thickened, then serve.