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Poulet Blanc

Pluck and draw carefully a tender young fowl of good size, and truss it firmly for boiling. Put it into a stewpan with four ounces of butter melted, and turn it over two or three times. Lift it out, and mix smoothly with the butter two table-spoonfuls of flour and as much weak veal stock as will nearly cover the bird. Put in the fowl, and with it half a dozen small onions, a dozen fresh mushrooms, a bunch of parsley, a sprig of thyme, a bay-leaf, a tea-spoonful of lemon-juice, and a little pepper and salt. Let it simmer gently until it is done enough. Lift it out, and keep it hot for a few minutes. As quickly as possible strain the gravy, mix with it the well-beaten yolk of an egg, and stir over a gentle fire until it begins to thicken, but it must not boil, or it will curdle. Serve it poured over the fowl, and garnish with slices of lemon and parsley. Time to boil the fowl, one hour and three-quarters, or two hours, according to size. Probable cost, 2s. 6d. to 4s. 6d. Sufficient for four persons.