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Fowl, Blanquette Of

Put into a stewpan half a pint of white sauce and a quarter of a pint of broth; when boiling, add some neat pieces of cold fowl and slices of tongue boiled, season with pepper and salt, cover closely, and let the fowl get hot in the sauce, but do not let it boil. Five minutes before serving stir in the well-beaten yolks of two eggs and about one table-spoonful of strained lemon-juice. One fowl is sufficient for four persons.