Chicken in Garlic Cream

Serves 6 (Delicious!)

1.) Use a large fat Roasting Chicken (Not an Old Hen)

2.) Add the Cream and egg yolks only at the last minute to Avoid Curdling.

In Advance: Simmer gently until tender a 5 lb. roasting Chicken. (Use seasoned stock or water to cover: Allow 1 ½ to 2 hours. Strain Broth. Skim off fat. Skin and de-bone chicken , cut into large pieces. Saute ½ lb. fresh sliced Mushrooms until just soft, in 2 T.s. butter. Add ½ Cup dry sherry. Make Basic Sauce: Melt 2 Tbsp.. butter, add 2 chopped white onions; cook slowly until tender. Off fire, stir in 2 Tbsp.. flour. Slowly add 2 Cups de-fatted Chicken Broth. Stir over low fire until Thick and smooth. Add 2 cloves garlic and Season to taste.

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