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Chicken Saute, Hongroise

Cut head and feet off a tender Philadelphia chicken of three pounds, singe, draw and cut in twelve even pieces. Heat a tablespoon butter in a large frying pan, add chicken pieces one beside another and gently fry for five minutes on each side, turning once in a while. Dredge a tablespoon flour over, stir well, then pour in one and a half gills each milk and broth. Season with a level tablespoon salt, half teaspoon paprika, mix well two minutes, then slowly boil for thirty-five minutes. Lift up chicken with a fork and place in another frying pan, adding ten finely sliced mushrooms and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks with a half gill cream, half saltspoon grated nutmeg, and add to sauce. Sharply whisk while heating for five minutes, strain sauce through a cheesecloth over chicken, mix well. Dress chicken on a large dish, pour sauce over, arrange six timbales of rice around chicken and serve.