Poularde Breadcrumbed. Egg Sauce.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the Poularde

a poularde trussed for roasting
clean dripping or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of slitted bacon ↝ Beef, bacon, cooked [Bacon]
beaten up whole egg ↝ Egg, whole, raw [Eggs and omelets]
browned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
buttered or greased tin
a buttered paper ↝ Rice paper [Crackers, excludes saltines]

For the Egg Sauce

one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of good white stock
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
four hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (11)

Preparing the Poularde

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 beaten up whole egg.
Sprinkle it thoroughly all over with browned bread-crumbs.
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.

Making the Egg Sauce

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.

Original Text

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 beaten up whole egg; sprinkle it thoroughly all over with browned bread-crumbs, 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.

Notes

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