Poussins With Scottish Egg Sauce

4 x 350 g/l2 oz poussins
salt
freshly ground white pepper
2 teaspoons lemon juice
1 tablespoon snipped chives
600 ml/1 pint boiling chicken stock
snipped chives, to garnish
Egg sauce:
300 ml/1/2 pint skimmed milk
1 bay leaf
4 white peppercorns
2 tablespoons snipped chives
25 g/1 oz polyunsaturated margarine
25 g/1 oz plain unbleached white flour
2 hard-boiled eggs, finely chopped
salt
freshly ground white pepper

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 straits. 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, if necessary. to make the amount up to 600ml/1 pint. 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, or serve separately in a sauceboat. SERVES 4