Don Silvers

The book that this recipe comes from is a small lovely book of truly wonderful sauces. Within the book there are some very delightful recipes including the following.

Mirepoix:

Onions

Carrots

Turnips

Celery

Leeks

Little garlic

1 chicken

bouquet garni

a few cloves

zest of a lemon

water

salt

coarse mignonette pepper

1/2-1 oz. flour

1/ - 1 oz. butter

1 pint (1 1/4 pints) clear stock

2 yolks of eggs

juice of small lemon

4 fl. oz. (1/2 cup) double cream

tiny onions

mushrooms

Fry the mirepoix in butter until it colours lightly, then add the meat cut in pieces, the bouquet garni, cloves and zest of lemon. Add the water. (The main difference between my father's method and that of Escoffier is that the latter used light stock and proceeded from there on, much as is done for a pot-au-feu, using carrots, onions stuck with cloves and so on.) Season with salt and a little mignonette pepper. Bring to a boil, strain and cook on low heat until it is well done. This is most important. I have often said that this means virtually taking it to the point of its being overdone.

Take out the pieces of chicken and keep them hot in the pan with the merest breath of heat. Make a roux in the proportions of 1/2oz or 1 oz each of flour and of butter to a pint of clear stock. Add the liquid while cooking the roux. Bring to the boil, and let it cook for a few minutes. Blend with 2 eggs to each pint of sauce, the juice of a small lemon, a little cayenne pepper, more salt if necessary and 4 fl. oz. (1/2 cup) double cream.

Contrary to general opinion, after the sauce is blended with the utmost care, boil it hard. This is to stabilize the sauce and make it smooth and creamy. then pour over the chicken, bring to boiling point and keep hot. Serve garnished with tiny onions and mushrooms prepared in court-bouillon.