Boiled Fowls a la Bechamel

Ingredients

• A pair of fowls
• 1 pint Béchamel
• a few bunches of boiled brocoli or cauliflower

Instructions

1. Truss and boil the fowls by recipe No. 938; make a pint of Béchamel sauce by recipe No. 367;
2. pour some of this over the fowls, and the remainder send to table in a tureen.
3. Garnish the dish with bunches of boiled cauliflowers or brocoli, and serve very hot.
4. 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.