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Fricassee Chaudfroid

Put a nice plump chicken, trussed as for boiling, into a saucepan, with a quart of veal stock, and boil and skim in the usual way. When done, put the chicken on a dish, and boil a pint of the stock with a few mushrooms, until reduced; then, with the stewpan removed from the fire, stir in the beaten yolks of four eggs, and half a pint of cream. Season well with nutmeg, pepper, and salt, and stir in the juice of half a lemon, and a tea-spoonful of pounded sugar. Stir over the fire for a little time, but do not boil. The chicken should be cut up and piled high in the centre of a dish, and covered with the sauce. Let it become cold and firm, then garnish with aspic jelly.