Select a choice five-pound fowl, have it boiled, cut into flakes and
put aside.
Brown in saucepan ¼ pound of butter and two tablespoonsful of flour to
a nice yellow color, add to this one quart of chicken broth and let it
boil for a few minutes, keeping on stirring it; beat into this sauce
six yolks of eggs and the juice of two lemons, working it all the time,
but taking good care not to let it boil any more; pass it through a
fine sieve and keep it hot in Bain-Marie.
Cut into flakes and sauté in butter ½ pound of fresh mushrooms, then
take ¼ pound flaked boiled Virginia ham, one bunch of finely chopped
Tarragon and mix this with the chicken flakes in the thoroughly heated
sauce; season with salt, pepper and paprika to taste and serve in
chafing dish; place on freshly made toast or hot buckwheat cakes.