Bruet of Almonds¹³⁶

• 1 × 3 lb/1.6 kg chicken or 2 partridges

Truss the prepared bird(s), cover with salted water, and simmer the chicken for some 50 minutes, the partridges some 30 minutes, until tender.

Beat the flour and spices into the almond milk, bring to the boil while stirring, simmer for 5 minutes, and pour over the drained and quartered birds in a dish.