Chicken Fricassee

Place the chicken in 1.5 litres of cold water. Add the carrot, onion and celery. Season with salt and black pepper. Bring to the boil and skim off the foam. Cook the chicken for about 30–40 minutes.

Strain the stock and remove the cooked chicken meat from the bones.

Make the sauce: heat the butter and add the flour. Cook for about 30 seconds, until golden.

Pour in the cold milk, stirring vigorously and continuously. Return the sauce to the heat and gradually add about 300–400 ml of the chicken stock. Bring to the boil and allow to thicken.

If the flour has not dissolved completely, pass the mixture through a colander or blend it thoroughly.

To finish the sauce, mix the egg yolks with the lemon juice in a bowl. Gradually stir in 2–3 ladlefuls of the white sauce, stirring continuously. Pour the yolk mixture into the saucepan of white sauce in a thin stream and stir to combine.

Pour the sauce over the cooked chicken and serve.