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Chicken Fricassee

Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender.

Melt four tablespoons butter, add four tablespoons flour, two and one half cups water in which chicken was cooked. Cook ten minutes; add one cup cream or two egg yolks. Arrange chicken on platter, pour sauce around, and garnish with toast and parsley. If a brown sauce is preferred, brown the butter and brown the flour, adding one more tablespoon.