Chicken And Cauliflower With White Sauce

Ingredients

• 1 whole chicken or capon
• 1 head cauliflower, separated into florets
• 1 quart milk
• 1 pinch mace
• 2 egg yolks
• ¼ cup fortified wine (sack)
• ½ cup butter, melted
• 1 tsp vinegar
• 1 slice lemon
• Salt to taste

Method

1. 1 Boil the chicken in water until tender. Remove and keep warm.
2. 2 In a separate pot, boil cauliflower florets in milk with mace until very tender. Remove florets and set aside.
3. 3 Whisk egg yolks with wine. Melt butter with vinegar and lemon slice.
4. 4 Temper the egg mixture by slowly adding hot milk from the cauliflower pot. Stir in the melted butter mixture.
5. 5 Place chicken on toasted bread slices. Top with cauliflower and pour sauce over. Season with salt and serve.