Name: Spring Chicken
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 2 tablespoons double cream; 2 hard-boiled eggs, very finely chopped; 1 cup (60 g) flaked almonds; 2 medium onions, finely chopped; ⅝ cup (1.5 dl) highly seasoned, thick white sauce; Salt and pepper; 4 poussins, halved down the back; ¾ lb (360 g) long-grain rice; Seasoned flour; ¾ stick (90 g) butter; 1½ lb (¾ kg) carrots, scraped and grated; 1 lemon, thinly sliced; 1 tablespoon very finely chopped parsley

Preparation info

Serves
8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This seventeenth-century recipe is from Ockley in Surrey. The original suggests: “Take 12 chickens, which have been fattened for a week. When they are plucked and drawn, split them in halves down the back so that you have two dozen halves for your dish... ” The dish is unforgettable, both for its appearance and because it is delicious, a fine dish for a dinner party.