Cold Sage Chicken
Chicken served with a sage sauce - contributed by Michelle de Tomasso
  • 1/2 chicken quartered, broiled in advance
  • 3 slices of bread dipped in chicken broth
  • 4 Tbs. parsley
  • 3 leaves sage (plus extra dry sage to taste)
  • 4 threads saffron
  • 2 egg yolks
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon
  • less than 1/8 tsp. cloves
  • Balsamic vinegar to taste
  • 4 hard boiled eggs 
To make the sage sauce, put the bread dipped in broth in a food processor. Add the spices, parsley, sage, saffron, egg yolks, and vinegar. Grind well. Keep refrigerated until use. Lay out the chicken, cover with sauce, and top with the hard boiled eggs.

Adapted from Le Menagier de Paris.

Cold Sage Chicken is featured in Highland River Melees Feast

Metric, Celsius, & Gas Mark Equivalencies

Michelle de Tomasso works at the National Weather Service as the Chief of the Configuration Management Section in the Office of Systems Operations; as her good friends will attest, she can't tell you anything about the weather forecast.

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Cold Sage Chicken © 1998 Michelle de Tomasso | This page © 2000 James L. Matterer

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