Spring chicken with sauce

(Recipe #141, pages 111 – 112)

After cleaning the chickens, divide them in half and sauté them until tender and moist. Take them out of the pan, lightly brown flour in the remaining butter, stir in rich meat broth, chopped mushrooms, some mace, and lemon slices; cook to make a thick sauce and finish by stirring in egg yolks. Fill the cavity of the chicken halves with the sauce, set them side by side in a baking dish and for ¼ hour in the oven, and serve at once.

Translated by David Green.


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