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Chicken Fricassee

1 year old chicken 1 tablespoon butter 1 teaspoon lemon juice 1/2 teaspoon celery salt 2 tablespoons Gold Medal Flour 1 cup cream 1 egg 1/4 teaspoon pepper Dress, wash and cut up the chicken as directed. Wipe each piece, sprinkle with salt and pepper, roll in Gold Medal flour, brown in butter; cover with boiling water and simmer for forty minutes. Remove the meat, reduce the stock to 1 pint, to be used for sauce.

For the sauce melt butter, add flour and seasonings, cook together; add the broth and lemon juice, a little at a time, and cook until smooth. Add the scalded cream, pour this slowly over the egg well beaten, stir well. Arrange the pieces of chicken on a hot platter in something like the order in which they grow. Garnish with toast points and pour the hot sauce over all.