Fricassee of Whatever Meat You Wish

Cut up meat. Beat egg yolks with vinegar. In another small dish, crush saffron into the broth, then add the spices. Chop parsley. Heat the butter and oil. Fry meat about 8 minutes, stirring often, and then add egg yolk and broth mixtures. Cook another 2 minutes. Remove from heat and sprinkle parsley on top.

from Platina Book 6 (15th c. Italian)



Francesca’s variation: The original recipe called for lard. Since I didn’t have any when I first went to make this I substituted butter, but ended up making this with half butter and olive oil. For those sensitive to dairy products, it can be made with all olive oil. This freezes well, but when reheating add a bit more chicken broth and adjust the spices if needed.

2 Tbsp. butter

2 Tbsp olive oil

1 lb boneless chicken or other meat

2 egg yolks

1 Tbsp. cider vinegar (if using verjuice use 1 Tbsp.)

1/4 teas. pepper

1/8 teas. cloves

1/4 teas. cinnamon

1/4 cup chicken broth/boullion

8 threads saffron

chopped parsley for garnish

4 slices of toasted bread