Pick, draw, and singe a fowl; cut it into pieces and
soak them for one or two hours in cold water, to whiten
the meat ; then drain them. Put into a saucepan a piece
of butter and a spoonful of flour ; stir it till the butter
is melted, when moisten it with a glass of water ; add
salt, pepper, grated nutmeg, a sprig of parsley, and chives ;
put in the fowl, and let it stew three-quarters of an
hour ; thicken the sauce with the yolks of three eggs,
and add some lemon juice, and also a dash of vinegar.
When two-thirds done, put in some mushrooms, and add,
if you like, some button onions and bottoms of artichokes
at the same time that you put in the fowl. A few cray-
fish may be placed round the. dish, as well as some crusts
and cocks'-combs. To keep the meat white, it is neces-
sary, to rub it with the lemon juice, and cover it during
the cooking with some buttered paper placed on the fricassee,
inside the saucepan.

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