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Chicken a la Providence

Thoroughly clean a chicken, truss it neatly and firmly. For this, two skewers are run through the upper and lower parts of the legs, one through the wings, then around it is wound string to keep the fowl in shape. After trussing, salt and pepper and place in a steamer to cook for about an hour and a quarter.

Remove from the steamer, place it on a hot platter, take out the skewers and pour around the chicken a hot sauce made by the following recipe:

Two cups of stock from the kettle under the steamer are thickened with two tablespoons of flour and two tablespoons of butter, cooked together. To this are added, just before serving, half a cup of carrot cut into very small cubes, half a cup of peas, salt and pepper, the yolks of two eggs and one teaspoon of lemon juice.

After pouring the sauce around the chicken, sprinkle the whole with finely chopped parsley and serve. See Page XXVIII.