Separate a chicken weighing about three pounds and a half into pieces at the joints, and wipe carefully with a damp cloth, washing any pieces that require it; put into a saucepan with a quart of cold water, an onion with a clove pressed into it, a kitchen bouquet and half a teaspoonful of salt. Bring the water quickly to the boiling point, let boil ten minutes, skim off the coagulated juices that rise to the top, lest they settle upon the chicken and cause it to look unsightly, then move to a cooler part of the range and let simmer until the chicken is tender. Drain the chicken from the broth. Melt one third a cup of butter, add one third a cup of flour, and salt and pepper as needed, and when blended add the chicken broth gradually, first straining out the vegetables; let simmer fifteen minutes; beat two tablespoonfuls of butter to a cream, then beat in the yolks of four eggs, one at a time, dilute with a little of the hot sauce, return the mixture to the saucepan, put in the pieces of chicken and let heat over hot water. Arrange the pieces of chicken on the serving dish as in "Chicken Sauté with Cauliflower," and pour over the sauce. A dozen small mushrooms, prepared inthe usual manner and added with the chicken to the sauce, are an improvement to this dish. Garnish the edge of the dish with toast points.