Sage Chicken

A recipe from the 15th-16th Century.

Ingredients:

• ½ Chicken, cooked and quartered
• 3 Slices of bread dipped in chicken stock
• 4 Eggs, hard boiled, quartered
• 2 Egg yolks, hard boiled
• 3 Sage leaves
• 4 tbsp Parsley
• ½ tsp Cinnamon
• ¼ tsp Ginger
• A few threads Saffron
• Pinch powdered Cloves
• Balsamic vinegar to taste

Method:

1. Place the bread dipped in stock in a food processor.
2. Add the spices, parsley, sage, saffron, egg yolks, and vinegar.
3. Blend thoroughly.
4. Cover the chicken with sauce, and top with hard boiled eggs.