Ingredients
- 3 tbs liquamen (Asian fish sauce)
- 1 1/2 tbs olive oil
- 1 cup fruity white wine
- 1/2 tsp white pepper corns
- 3/8 cup pine nuts
- crushed whites of two hard-boiled eggs
- 1/4 cup cooking liquid (juice from cooked chicken)
- 1/4 cup milk (for a stiff sauce)
- 1/2 cup milk (for a more liquid sauce)
Description
Ancient Roman Chicken Dish With Creamy Sauce.
Group Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter