Method

Cut 3–4 well-cleaned chickens into parts and cook them in water with salt, 1 onion, ½ celery root, and ½ parsley root. Arrange the chicken on a deep platter and cover with the following sauce: Melt spoons butter in a stewpan, stir in spoons flour, dilute with 2 glasses strong bouillon, and bring to a boil. Add 1 glass good cream, a little salt, some nutmeg, and ½ spoon finely chopped parsley. Bring to a boil again, then add 25–30 crayfish tails, a head of cauliflower, boiled and cut into pieces, and ½–1 lb of asparagus, also boiled and cut into pieces. Thoroughly boil all this together and serve.

1–1½ spoons of crayfish butter may be substituted for the Finnish butter.

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