POUSSINS WITH SCOTTISH EGG SAUCE

Preparation Method :

• Wipe the poussins, season well with salt, pepper and lemon juice. Sprinkle with chives and place in a steamer.
• Cover with a tight-fitting lid and steam over the chicken stock for 45 minutes.
• Meanwhile, heat the milk, bay leaf, white peppercorns and chives over a low heat for a few minutes.
• Cover and leave to one side to infuse for 15 minutes; then strain.
• When the poussins are cooked transfer to a warmed serving dish and keep warm.
• Melt the margarine over low heat, stir in the flour and cook for 3 minutes.
• Mix the strained milk and remaining stock in a measuring jug and add water.
• Lower the heat and add the liquid to the margarine and flour.
• Bring to the boil and simmer for 3 minutes, stirring continuously until the sauce thickens.
• Stir in the chopped hard-boiled eggs. Season well.
• Spoon the sauce over the poussins and garnish with chives.
• serve separately in a sauceboat.