Baroque Roasted Peacock with Claret Sauce
A salty roasted bird with a bright sauce from the past.
One 5 pound peacock (or chicken)
3 teaspoons salt
Two thirds of a bottle of Claret wine
8 tablespoons butter (1 stick)
1/4 cup lemon juice
3 cooked egg yolks
Tomatoes (or roasted vegetables for garnish)
Preheat oven to 400 degrees. Place bird in a roasting pan and sprinkle with salt. Roast one hour.
Meanwhile, make sauce: Pour wine in a medium saucepan, bring to a boil and reduce by about half. Stir in butter and lemon juice. Grate in egg yolks.
Remove peacock from oven and pour one-third of the sauce over the top. Return to oven for ten minutes. Place in a large heat-proof bowl and pour remaining sauce over. Dress with fresh tomatoes or roasted vegetables. Serves 4.