Bone, stuff, and braise as before four legs of poulardes, make a pyramid
of mashed potatoes in the centre of your dish, draw out the packthread,
drain the legs on a cloth, dress them round, place a fine craw-fish on
the top, and have ready the following sauce: peel fifty small button
onions and put them in a stewpan, with a pint of white sauce and half a
pint of white stock, add a small bunch of parsley and half a bay-leaf;
let simmer till the onions are tender, keeping it skimmed, then take out
the parsley and bay-leaf, and with a colander spoon take out all the
onions, which deposit in another stewpan, reduce the sauce till it
adheres to the back of the spoon, season with a little salt, sugar, and
lemon-juice, and finish with a liaison of one yolk of egg mixed with two
tablespoonfuls of cream, pass it through a tammie over the onions, warm
altogether without letting it boil, sauce over and serve.