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Breast and second joints from two chickens
4 bunches onions
3 tablespoons butter
4 tablespoons flour
1-1/2 cups stock
1/2 cup cream
3 egg yolks
Salt and pepper
Cook the chicken in a small quantity of water with the onions. Remove chicken to the serving dish as soon as tender. Drain onions from the stock. Melt the butter, add flour, and pour stock in gradually. As soon as the boiling point is reached add cream, slightly beaten egg yolks, salt, pepper, and lemon juice to taste. Add onions and pour over chicken. Servings, 8
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