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.