• 3 cups boiled chicken, in sizeable chunks
• 1 - 2 tsp butter
• 2 oz (1/2 cup) ground almonds
• 1/4 tsp ground mace
• 2 slices white bread
• 1/4 tsp ground ginger
• 4 cooked egg yolks
• 1/8 tsp ground nutmeg
• 1/4 cup chopped parsley
• 2 tsp vinegar
• 1/8 tsp pepper
• 1 tsp salt (to taste)

Pour this sauce over the chicken chunks in a pot and simmer, stirring ocassionaly. When the sauce has thickened slightly add the butter, then dissolve the remaining spices in the vinegar. Stir it in and add the salt to taste.

Lombard Brewet is featured in Steppes 12th Night Feast