Monastery Chicken with Linden Tea Sauce

This fine chicken dish bears the unique flavor of tea made from the dried blossoms of a linden tree. It was this tea into which the narrator in Marcel Proust’s Remembrance of Things Past dunked his madeleine in the famous passage of evoked nostalgia: “I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me