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Frogs' Legs, Poulette

Clip off with a pair of scissors the claws of one and a half pounds fresh frogs' legs. Neatly wash and dry well. Heat up in a sautoire half ounce butter. Add the frogs' legs and season with a good half teaspoon salt and two saltspoons cayenne pepper. Mix with a fork and gently cook for five minutes. Then add four sound, very finely chopped shallots. Mix well again and cook for six minutes more; add one good tablespoon flour, stir well, moisten with half gill sherry, one gill hot milk and half gill cream, adding six sliced canned mushrooms. Mix again with a fork and let cook for five minutes more. Add half teaspoon chopped chives, lightly mix, cook for two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter; add to the frogs' legs, continually toss while heating for two minutes without boiling. Pour into a chafing dish or a soup tureen and serve.