Trussed Fowl with Sauce

Ingredients

• two fowls
• butter
• flour
• milk
• two eggs
• pepper
• salt

Method

1. 1

   Truss the fowl, grease with kitchen paper, and boil in water for 1 to 1.25 hours.

2. 2

   Boil eggs for 10 minutes, cool, chop whites.

3. 3

   Melt butter, stir in flour, add milk gradually, boil, then add cream, pepper, and salt.

4. 4

   Pour sauce over fowl, add chopped egg whites, and rub yolk over before serving.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 20. The excerpt below is the record exactly as published.

two eggs into boiling water, let them boil for ten minutes, then taking them from the fire, throw them at once into a bowl of cold water, that they may cool quickly, and the coating of the yolks preserve their coloring. When the eggs are quite cold, remove the shells and chop the whites into irregular pieces, preparatory to making the sauce. Five minutes before the fowls are to be removed from the boiling, put into a small saucepan the butter, and melting it, stir therein the flour, adding by degrees the milk, stirring meantime until all boils, when the cream m-ust be thrown in, also the pepper and salt

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