[Sca-cooks] Cibreo (about the eggs)

[R J]

I have used "whole chooks", which come with "all the
goodies" in the past, and wanted to talk about the
eggs.

 Unlain eggs are most similar to the half-cooked yolk
of a small egg.  ( hard boil or poach an egg til half
done, separate whites and make a garnish for
something,  use yolk )
 Quail eggs are a functional substitute, they are
petite and rich.
 
 There are usually 4 or 5 egglets in a chicken when it
comes to the cook, so a half dozen bantams or three
large eggyolks would likely work.

 The eggslets are present in old hens which have
recently stopped laying, usually within the previous
few days, thus the bounty in a "spent" bird.

 My mom loves to make her chicken liver with the
egglets, she said it was the best ever. 
 She would fry an onion in the fat, and mash pretty
much everything useful from inside the chicken into
the onion, then fry and eat. Not heart healthy,
but.... 

AEsa

.............
.............
 
> Ingredients
> Coarse-grained salt
> 1/12 pound chicken breasts
> 1/12 pound wattles
> 1/12 pound unlaid eggs
> 1/2 small red onion, cleaned
> 5 or 6 sprigs Italian parsley, leaves only
> 3 tablespoons (1-1/2 ounces) sweet butter
> 1 tablespoon unbleached all-purpose flour
> 3/4 pound chicken livers (including some cut up veal
> kidneys, optional)
> 1 cup dry white wine
> 1/2 cup meat or chicken broth, preferably homemade
> 1 extra-large egg yolk
>  Salt 
>  Freshly ground black pepper to taste               
>                                                     
>      
> 
> Preparation
> 
> Heat 2 cups of salted water in a saucepan. When the
> water reaches the boiling point, put in the crests
> and wattles (setting aside the unlaid eggs) and cook
> them for about 5 minutes. Drain the crests and
> wattles and cool them under running water.
> 
> Chop the onion and parsley finely.
> 
> Heat the butter in a saucepan over medium heat, and
> when it is hot, mix in the flour with wooden spoon
> and sauté for 1 minute. Then add chopped onion and
> parsley and sauté, stirring constantly for 3 or 4
> minutes more. Add the whole chicken livers and the
> boiled crests and wattles, and then, after 3 or 4
> minutes, the wine. Lower the heat and allow the wine
> to evaporate very slowly (about 5 or 6 minutes).
> 
> While the wine is evaporating, heat the broth in a
> second saucepan. When lukewarm (and no warmer),
> remove the broth from the flame and mix in the egg
> yolk.
> 
> When the wine has evaporated, taste for salt and
> pepper. Add the broth with the egg yolk and the
> unlaid eggs and stir very well. Let simmer for 2 to
> 3 minutes more, until the chicken livers, crests,
> and wattles are soft.
> 
> Remove the saucepan from the flame and serve very
> hot.
> 
> Note: The sauce is used both for fresh pasta
> (tagliatelle con cibreo, ) or for a main dish
> (ciambella con cibreo, ).


=====
Thanks, 
    RJ

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