Procure four legs of poulardes and take out the thigh-bone, leaving the
one in the leg, but cut off above the knuckle; then put four spoonfuls
of salad oil in a stewpan, season the legs with a little pepper and
salt, and lay them in, place the stewpan over a slow fire, cover it, and
let them remain till they get a yellowish colour, turn, and when three
parts done add thirty button onions cut in rings, set it over a sharp
fire to give a tinge to the onions, pour off as much oil as possible,
add a pint of white sauce (No. 7), and half the quantity of white stock,
let simmer until it becomes rather thick, then take out the legs, which
dress flat on your dish; season the sauce a little more if required, add
the yolks of two eggs, stir them in quickly, sauce over, sprinkle
bread-crumbs upon them, place a small piece of butter on each leg, place
them in the oven a quarter of an hour, salamander a light brown and
serve.