Into a kettle containing a quart of water put a young chicken, one
sliced onion, a bay leaf, two cloves, a blade of mace and six
pepper-corns. Simmer in the covered kettle for one hour and set aside to
cool. When cool remove the meat from the bones, rejecting the skin. Cut
the meat into small dice. Mix in a saucepan, over a fire without
browning, a tablespoonful of butter, a tablespoonful of flour, then add
half a pint of cream. Stir this constantly until it boils, then add a
truffle, two dozen mushrooms chopped fine, a dash of white pepper and
then the dice of chicken. Let the whole stand in a bain marie, or
chafing dish, until quite hot. Add the yolks of two eggs and let cook
two minutes. Stir in half a glass of sherry and serve in cockle shells.