Poularde Breadcrumbed. Egg Sauce

Name: Poularde Breadcrumbed. Egg Sauce (Poularde panée. Sauce Œufs)
Ingredients: cream; white stock; pale; flour; lemon juice; butter; bacon; breast; whole egg; browned breadcrumbs; buttered paper; egg sauce; game; pheasants; yolks of eggs; salt; cayenne

Poularde panée. Sauce Œufs

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take a poularde trussed for roasting and rub it all over with clean dripping or butter; place a piece of slitted bacon over the breast and put it to roast before a nice fire, keeping it well basted, for about tw