Poularde Breadcrumbed. Egg Sauce

Poularde panée. Sauce Œufs


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 twenty minutes; take it up, remove the bacon and brush carefully all over with a beaten up whole egg; sprinkle it thoroughly all over with browned breadcrumbs, place it on a buttered or greased tin, put a buttered paper over the bird, and cook it in the oven for fifteen to twenty minutes, according to size. Dish up on a hot dish, having removed the paper and the strings, and serve with it, in a sauceboat, egg sauce made thus:—Fry one and a half ounces of butter and one and a half ounces of flour together in a stewpan till a pale colour; mix into it half a pint of good white stock, stir till it boils, add half a gill of cream, a few drops of lemon juice, a tiny pinch of salt, a dust of cayenne, and pass it through a tammy cloth; then add four hard boiled yolks of eggs which have been passed through a wire sieve. Serve quite hot. This is an excellent sauce to serve with pheasants and other game.