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Chicken Terrapin

1 1/2 cup dark meat 1 cup cream or stock 2 tablespoons butter 1 tablespoon Gold Medal flour 3 egg yolks 1/2 teaspoon dried mustard 1/4 teaspoon salt 1/4 cup of Madeira Melt butter, add flour and seasoning, cook together; add a little at a time the cream or stock. Dilute the egg yolks with some of the sauce to thin, then add to the sauce. Cook the meat in this sauce for two minutes, add wine, reheat and serve. The dark meat of cold turkey or grouse may be used.