COOK THE CHICKEN IN THIS STOCK: BROTH, OIL, WINE, A BUNCH OF LEEKS, CORIANDER, SATURY; WHEN DONE, CRUSH PEPPER, NUTS WITH 2 GLASSES OF WATER [2] AND THE JUICE OF THE CHICKEN. RETIRE THE BUNCHES OF GREENS, ADD MILK TO TASTE. THE THINGS CRUSHED IN THE MORTAR ADD TO THE CHICKEN AND COOK IT TOGETHER: THICKEN THE SAUCE WITH BEATEN WHITES OF EGG [3] AND POUR THE SAUCE OVER THE CHICKEN. THIS IS CALLED "WHITE SAUCE." [1] G.-V. _Vardanus_; Tor. _Vardamus_; Hum. _Vardanus legendum, puto, Varianus, portentuosæ luxuriæ Imperator_. Hum. thinks the dish is dedicated to emperor Varianus (?) The word may also be the adjective of Varus, Quintilius V., commander of colonial armies and glutton, under Augustus. Varus committed suicide after his defeat in the Teutoburg Forest by the Germans. [2] G.-V. broth, own stock--_ius de suo sibi_. [3] Strain, avoid ebullition after the eggs have been added. Most unusual _liaison_; usually the yolks are used for this purpose. The whites are consistent with the name of the sauce. [246] CHICKEN À LA FRONTO [1] _PULLUM FRONTONIANUM_ A HALF-COOKED CHICKEN MARINADED IN A PICKLE OF BROTH, MIXED WITH OIL, TO WHICH IS ADDED A BUNCH OF DILL, LEEKS, SATURY AND GREEN CORIANDER. FINISH IT IN THIS BROTH. WHEN DONE, TAKE THE CHICKEN OUT [2] DRESS IT NICELY ON A DISH, POUR OVER THE [sauce, colored with] REDUCED MUST, SPRINKLE WITH PEPPER AND SERVE. [1] Named for a Roman by the name of Fronto. There is a sucking pig à la Fronto, too. Cf. ℞ No. 374. M. Cornelius Fronto was orator and author during the reign of Emperor Hadrian. According to Dann. a certain Frontone under Emperor Severus. [2] List., G.-V. _levabis_; Tor. _lavabis_, for which there is little or no occasion. He may mean to clean, i.e. remove skin, tissues, sinews, small bones, etc. [247] CREAMED CHICKEN WITH PASTE [1] _PULLUS TRACTOGALATUS_ [2] COOK THE CHICKEN [as follows, in] BROTH, OIL, WITH WINE ADDED, TO WHICH ADD A BUNCH OF CORIANDER AND [green] ONIONS. WHEN DONE TAKE IT OUT [3] [strain and save] THE BROTH, AND PUT IT IN A NEW SAUCE PAN, ADD MILK AND A LITTLE SALT, HONEY AND A PINT [4] OF WATER, THAT IS, A THIRD PART: PLACE IT BACK ON A SLOW FIRE TO SIMMER. FINALLY BREAK [the paste, [1]] PUT IT LITTLE BY LITTLE INTO [the boiling broth] STIRRING WELL SO IT WILL NOT BURN. PUT THE CHICKEN IN, EITHER WHOLE OR IN PIECES [5] DISH IT OUT IN A DEEP DISH. THIS COVER WITH THE FOLLOWING SAUCE [6] PEPPER, LOVAGE, ORIGANY, MOISTENED WITH HONEY AND A LITTLE REDUCED MUST. ADD SOME OF THE [chicken] BROTH, HEAT IN A SMALL SAUCE PAN AND WHEN IT BOILS THICKEN WITH ROUX [7] AND SERVE. [1] Spätzle, noodles, macaroni; this dish is the ancient "Chicken Tetrazzini." Dann. Chicken pie or patty. [2] _tractum_ and _gala_, prepared with paste and milk. Cf. _tractomelitus_, from _tractum_ and _meli_, paste and honey. [3] Cf. Note 2 to ℞ Nos. 244 and 246.