Recipe For Cooking Boiled Fowl, Poulette Sauce

Have the fowl (one year) carefully drawn, singed, cleaned; and washed; truss as for roasting, rub over the skin with the cut side of a lemon (to keep it white), then tie in a piece of cheesecloth. Have about three cups of water boiling in an agate saucepan; put in the fowl and cover close; let boil fifteen minutes, then let simmer until tender. Add more water if needed, but, when the fowl is cooked, the quantity should not exceed one pint. Add half a teaspoonful of salt, when the fowl is nearly cooked. Set the fowl on a hot dish. Melt one fourth a cup of butter; in it cook one fourth a cup of flour and half a teaspoonful of paprika: add three fourths a cup of cream and the pint of broth and stir constantly until boiling; let boil about five minutes; remove from the fire, pour two or three tablespoonfuls on the well-beaten yolks of two eggs, mix thoroughly and gradually stir into the sauce. Pour the sauce over the chicken and serve at once. Fine-chopped parsley may be sprinkled over the whole. Boiled rice may be served around the chicken or in a separate dish.