Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Broilers or frying chickens |
| 5 cups | Water |
| 1 \N | Blade mace |
| ¼ teaspoon | Nutmeg |
| 2 \N | Anchovies |
| 1 small | Onion |
| 1 teaspoon | Salt |
| \N \N | Pepper |
| ½ cup | Sherry or unsweetened sherry extract |
| 1 cup | Cream |
| ¼ cup | Butter |
| ¼ cup | Flour |
| 1 \N | Egg yolk |
It was either a stroke of genius or an accident which is responsible for the anchovies. The following recipe is taken from "The Carolina Housewife", published in the fifties (18), and long out of print. As you can see from these ingredients, it was published in a time of flourishing hospitality.
Juice of 1 lemon
Parboil the chickens, and when they are tender remove them from the broth, skin them and cut them in pieces for serving. Return them to the liquor and add the seasonings, including the wine. Stew gently until very tender. Remove the onion and add the cream, the butter and flour well blended, and when this has come to the boiling point add the beaten egg yolk, but do not let it boil. Add the lemon juice, being very careful not to curdle the mixture.
Rich as this sauce is, it is suggested that mushrooms, a few capers and oysters shredded in a little of their own liquor may be added.
Serve garnished with toast points.
This chicken dish has unusual flavor, for the anchovies "melt", leaving no visible trace but a most elusive taste.
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett