Queen’s Sauce, made from finely minced chicken, cream and egg yolks, is an ideal sauce to serve with chicken, veal or lamb.
16 FLUID OUNCES
8 fl. oz. chicken stock, hot
1 medium-sized onion, finely chopped
1 oz. fresh white breadcrumbs
4 oz. lean cooked chicken, finely minced
2 hard-boiled eggs, whites discarded and yolks mashed
½ teaspoon salt
½ teaspoon white pepper
2 fl. oz. single cream
Pour the chicken stock into a small saucepan and add the onion and bread-crumbs. Set the pan over moderately low heat, cover and simmer for 10 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat and set aside.
Place the chicken, egg yolks, salt and pepper in a mortar. Using a pestle, pound the mixture until it is smooth. Alterna-tively, blend the mixture in an electric blender.
Stir the mixture into the onion and breadcrumb mixture in the pan and pour the mixture through a fine wire strainer held over another small saucepan. Using the back of a wooden spoon, rub the mixture through the strainer until only a dry pulp is left. Discard the pulp in the strainer.
Set the pan over low heat and add the cream. Cook the sauce, stirring, for 2 minutes or until it has heated through.
Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately.