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Royal Sauce for Turkeys and Fowls

Take the breast of a cold roast fowl, free it from skin, and pound it to paste in a mortar with a slice of bread which has been soaked in milk and squeezed dry. Add as much white stock as will make the paste smooth and of the consistency of mustard, and a seasoning of pepper and salt, and simmer the sauce over a gentle fire. Let it cool, stir into it the yolks of two eggs which have been beaten up with half a cupful of cream, and stir the sauce again over the fire, but do not allow it to boil after the eggs are added. If liked, this sauce may be flavoured with five or six blanched and pounded almonds. Time altogether, about one hour. Probable cost, 10d., exclusive of the cold chicken. Sufficient for six or seven persons.