Thick Sauce for a Boiled Chicken
Ingredients
Directions
Combine aniseed, dried mint, and lazar root in a mortar.
Grind the ingredients into a thick paste.
Serve the sauce over boiled chicken.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Aniseed
- Provides the sweet, licorice-like aroma that defines the sauce.
- Dried mint
- Adds a cool, fresh aroma and herbal flavour to the paste.
The step that matters
Grind the ingredients into a thick paste. Grinding breaks open the cell walls of the seeds and dried leaves, releasing their aromatic oils into the paste. Grinding too coarsely leaves the flavour weak and gritty, while a smooth, thick paste lets the aromas spread evenly through the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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