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FOWL (a la Bechamel)

Have ready a pint of bchamel sauce; pour about half of it over a couple of fowls, boiled according to the recipe given (see FOWL, BOILED); the other half should be thinned with a little stock, and served in a tureen. Send to table hot, with a garnish of brocoli in bunches round the dish. Time, from half an hour to one hour. Probable cost, 7s. per pair. Sufficient for six or seven persons.