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A Country-Style White Chicken Fricassee

DIRECTIONS

Often nowadays fowl found in the market are very fat. Remove excess fat, wash the fowl, and place in a heavy braising pan or saucepan. Barely cover with boiling water. Add the salt, celery, and onion, bring to a boil, and boil 5 minutes. Remove any scum that rises to the top of the pan. Reduce the heat to simmer, and poach the chicken gently till it is quite tender - about 1-1/2 to 2 hours. Do not let it get to the falling-off-the-bones stage. Transfer to a hot platter and keep warm. Strain the broth through cheesecloth or filter paper, skim off the excess fat, and reduce the broth to 2 cups. Blend the flour and butter in a heavy enamel or stainless saucepan. When cooked and bubbly, stir in the chicken stock and continue stirring till it is thickened. Combine the egg yolks and cream and temper them by stirring in some of the sauce. Stir back into the rest of the sauce until nicely blended and thickened. Add the nutmeg. Spoon some of the sauce over the chicken and serve the rest separately. Rice is perfect with this good country dish.