Boiled Fowl with White Sauce

Ingredients

• two eggs
• one ounce of butter
• one ounce of flour
• half a pint of milk
• one gill of cream

Method

1. 1

   Boil the eggs for ten minutes.

2. 2

   In a stewpan, mix butter and flour, then add milk and stir until it thickens.

3. 3

   Remove from heat.

4. 4

   Boil the fowl, then remove and pour the sauce over it.

5. 5

   Add diced egg whites and cream to the sauce, stir, and serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 65. The excerpt below is the record exactly as published.

two eggs to boil for te?i miiiutes. 3. We take a stewpan and put in it one ounce of butter and one ounce of flour. 4. We mix them well together with a wooden spoon. 5. We pour in half a pint of milk. 6. We put the stewpan on the fire, and stir the mixture with a wooden spoon until it boils and thickens. 7. We must then remove the stewpan to the side of the fire until required for use. 8. When the eggs are sufficiently boiled, we take them carefully out of the saucepan with a spoon. 9. We take the eggs and knock them against the edge of a basin to break off all the shell. 10. We take a small basin of cold water. 11. We cut the eggs in half and take out the yolks. 12. We put the whites into cold water to prevent their turning yellow. 13. We take the whites of the eggs out of the water and cut them to the shape of small dice. 14. We add the pieces of white of egg to the sauce in the stewpan. Cooking Poultry. — Trussing Boiled Fowl. 165 15. We now add one gill of cream

Cook this with the app: pantry check, scaling, and the assistant.