No. 803 Cuisses de Poulardes en fricassée à l’hôtelière.
Bone, stuff, and braise as before four legs of poulardes, make a pyramid of mashed potatoes in the centre of your dish, draw out the packthread, drain the legs on a cloth, dress them round, place a fine craw-fish on the top, and have ready the following sauce: peel fifty small button onions and put them in a stewpan, with a pint of white sauce and half a pint of white stock, add a small bunch of parsley and half a bay-leaf; let simmer till the onions are tender, keeping it skimmed, then take out the parsley and bay-leaf, and with a colander spoon take out all the onions, which deposit in another stewpan, reduce the sauce till it adheres to the back of the spoon, season with a little salt, sugar, and lemon-juice, and finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream, pass it through a tammie over the onions, warm altogether without letting it boil, sauce over and serve.