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Fricasseed Chicken, Ancienne

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw and neatly wipe, then cut in twelve even pieces, bones and all, place in a saucepan with enough cold water to cover the chicken and season with one teaspoon salt and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, bay leaf, clove, and add to chicken, then let boil for fifteen minutes.

Cut three ounces of pork left over from day before yesterday in half-inch-square pieces, add to chicken with twelve peeled, small white onions and one good-sized, peeled, raw potato cut in half-inch pieces. Lightly mix, cover pan, let gently boil for forty-five minutes. Place chicken broth in a bowl and skim fat off surface. Mix in a saucepan three quarters ounce butter and flour, stir while heating for a half minute, pour the broth into this pan and sharply whisk until it comes to a boil. Dilute an egg yolk with one tablespoon cream and juice of half a lemon, add it to sauce, sharply mixing while adding it, and heat for one minute longer. Remove the herbs, strain sauce into the pan, gently mix the whole well together, pour into a large, deep dish and serve.