FOWLS, Boiled, à la Béchamel.
Ingredients.—A pair of fowls, 1 pint of Béchamel, a few bunches of boiled broccoli or cauliflower. Mode.—Truss and boil the flowers; make a pint of Béchamel sauce; pour some of this over the fowls, and the remainder send to table in a tureen. Garnish the dish with bunches of boiled cauliflowers or broccoli, and serve very hot. The sauce should be made sufficiently thick to adhere to the fowls; that for the tureen should be thinned by adding a spoonful or two of stock. Time.—From ½ to 1 hour, according to size. Average cost, in full season, 5s. a pair. Sufficient for 6 or 7 persons. Seasonable all the year, but scarce in early spring.