Cut up a large fowl or a small poularde into eight pieces, that is, the
two legs, the two wings, with a piece of the fillet attached, two pieces
of breast and two pieces of back, put them into a sauté-pan with eight
spoonfuls of oil and six onions, peeled and cut in thin slices, season
with a little pepper and salt, place it over a slow fire, move and turn
them occasionally; when done, lay them on a cloth, to drain off all the
oil, put a little mashed potatoes on the bottom of your dish, dress the
inferior pieces at the bottom, and the better one at the top, dressing
them as tastefully as possible, put the stewpan again on the fire, pour
off as much oil as possible, and mix a quarter of a tablespoonful of
flour with the onions, then twelve spoonfuls of white sauce (No. 7), and
eight of white stock, add a little scraped garlic the size of a pea, and
a little more sugar, take it off the fire, stir in the yolks of two
eggs, sauce over, egg and bread-crumb all over, set it in a very hot
oven ten minutes, salamander, and serve.