Quarter the chicken, season with salt and sauté in butter with the finely chopped onions. Dust with flour, deglaze with wine and pour in chicken soup. Add whole leek, parsley, celery greens, peppercorns, mace and season with juice of one lemon, salt and nutmeg. Stew chicken pieces until soft and then remove. Strain the sauce, season again and thicken with egg yolk and cream. Pour over the meat and sprinkle with chopped parsley.
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