Young Doves (Romanian chicken with sour cream sauce)
This came from Stefan’s Florilegium http://www.florilegium.org/ “A Translation of a 17th Century Romanian Cookbook” by Lord Petru cel paros Voda
Take 4 pre-cooked chicken breasts and chop into morsels. Add 1 cup sour cream, salt, ¼ tsp nutmeg, ¼ tsp clove, ½ tsp cinnamon, ½ tsp pepper, ¼ cup nuts (pine or pistachio preferred but also almonds) 4 egg yolks beaten with 1 TBS lemon juice and meat stock to cover by one to two inches. Boil until thickens. Serve spinkled with sugar and cinnamon.
NOTES: This was way too soupy to my taste. Although George Lang says that Hungarians like soupy stews, this didn’t work for me. Great taste but I would have added just enough liquid so it didn’t completely cover the chicken, then added eggs and sour cream.