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Asparagus Heads (Choose a nice white chicken)

Choose a nice white chicken, tie up the legs, and put it in a casserole with some water, salt, carrots, onions, and a bunch of herbs, and let it cook for about one hour. Then make a sauce with four ounces of flour, four ounces of butter, three-quarters of a pint of the liquor in which the chicken is cooked, pepper, and nutmeg, and let this cook for fifteen minutes. Next add the yolks of three beaten up eggs, and a quarter of a pint of double cream. Put this mixture through a sieve, adding two ounces of good butter, and work it till smooth. Drain the chicken, and serve on a croute of fried bread, pour the sauce round, and garnish the sides with heads of green asparagus. Serve the rest of the sauce in a sauce tureen.