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Lemon-juice (III)

Breadcrumbs. Frying Fat.

A mirepoix, consisting of Bacon, Carrot, Onion, Bayleaf, two Cloves, and Savoury Herbs.

Three yolks of Eggs, One whole Egg.

Seasoning. Truss the fowl as for braising, place it on a bed of vegetables and bacon (mirepoix), with an ounce of butter in a stewpan (braisoire), and let the surface of the fowl get nicely browned over a bright fire. Moisten with stock, season with pepper and salt, cover, and place in the oven for about half an hour. Baste occasionally.

Take up the fowl, untruss, and cut it into neat joints. Put the carcase into the stewpan in which the fowl has been cooking, first removing the fat.

Add the wine, and boil up. Strain and reduce the stock a little. Cook the flour in the remainder of butter (one ounce), but do not allow it to get brown; stir in the stock; add the juice of half a lemon, and let it reduce to a moderate consistency (the sauce must boil for at least ten minutes).

Stir in the yolks of eggs, and let them bind. Dip the pieces of fowl in this sauce after it has cooled, cover each piece completely, and put them on a dish. When set, brush over with beaten egg, roll in breadcrumbs, fry in hot fat a golden colour, drain, dish up, and garnish with fried parsley.