Germany, 13th c.
Recipe by Jennifer Marshall-Craig
4-6 lbs. Chicken, cut up
1 cup White Wine
1 cup Chicken Broth
1-2 cloves Garlic
2 Egg Yolks
Place chicken pieces in a roasting pan, add wine and chicken broth, and bruised garlic cloves. Bake for 1 to 1 1/2 hours at 350°F. Check at 1 hour, baste with broth and turn pan in oven. When done, remove from oven, and let chicken rest out of pan,pour juices separating fat into a sauce pan. Add egg yolks to thicken. Serve.
Recipe XXVI. One should roast a hen and cut it into pieces. Add to some broth lard, a little garlic, salt, and egg yolks, and cook the hen in this.