Select a dry-picked young fowl, cut into joints, remove the skin, rinse in warm water, dip into cold water, drain, and dredge with flour. Put them in a warm saucepan and cover with hot water; add salt and pepper, a sprig of parsley and a piece of lemon peel, simmer two hours and remove chicken. Beat up the yolk of one egg with a gill of cream, add it to the warm sauce and whisk thoroughly. Arrange the chicken on a dish, pour the sauce over it, add as a border a quantity of hot, fresh or canned peas, and serve.

E. G. R.