Chicken Fricassee

Take a well cleansed chicken of two and a half to three pounds; cut the two fillets, the legs, the breast in one, back in two and two wings retaining all the skin. Fill a saucepan with cold water, and soak the pieces of chicken in it for one hour, then throw this off and replace it by one quart of cold water adding to it two medium onions, one containing a clove, a bunch of parsley garnished with a bay leaf and thyme, salt and pepper. Cook the chickens, skim and let simmer gently, be sure that the chicken is cooked before taking them out, and when done, drain on a colander, then lay the pieces in cold water; make a roux with three ounces of butter and three ounces of flour, cook for a few moments without browning, then put in the chicken stock and the liquid from a pound of mushroom heads, as soon as the sauce comes to a boil, remove it to the corner of the range for half an hour. Pare and clean the pieces of chicken carefully, lay them in a low saucepan, remove all the fat from the sauce and pour it through a wire sieve on the chicken, cover and heat it over a slow fire, thicken with four egg-yolks and one ounce of butter by first diluting the yolks with a little of the sance and increasing gradually until half the sauce is combined with the eggs, then stir it all together, set it on the fire and roll the pieces in; after the sauce thickens, strain it again through a tammy, add the mushrooms to the sauce. Dress the chicken by forming a high square with the two back pieces and the two wings, in the center of the dish; place the two fillets and two legs against the square and the piece of breast on top, cover with the sauce, putting the mushrooms on the four corners, pour the sauce over and garnish around with small round rice croquettes made with almond milk.