1 chicken (1.5 kg)
280 g crayfish or large shrimp (4 or 5 per person)
30 g lard or oil
60 g whole almonds
50 g country bread toasted
wine for the broth
250 g verjuice
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp long pepper
1/4 tsp cloves
3 g salt.

Cut the chicken into pieces and make a broth with water and wine. Remove the chicken pieces when they are almost cooked, leaving the carcasses to finish the broth.

* Medieval sauce (soup):
Cook 4 to 5 crayfish per person (5 minutes, just covered with water). Remove and grind the shells and all waste (keep the flesh and the cooking water).

Blanch the whole, unpeeled almonds, grind them with the toasted bread and mix with the shells and crushed waste. Add some of the broth and the crayfish cooking water and strain through cheesecloth (twice).

Add the spices diluted in a little verjuice. Add the rest of the verjuice. Boil everything for a few minutes so that the sauce thickens.

* Chicken:
Brown the chicken pieces. Serve on a plate, covered with sauce, and the meat of 4 or 5 crayfish placed in tiles on top.