This is one of the daintiest of chicken dishes. Singe, draw and disjoint a chicken as you would for stewing; put two tablespoonfuls of butter in a saucepan; when hot, not brown, put in the breasts of the chicken, flesh side down; let them cook quickly; take them out, being careful not to brown the butter. Add two tablespoonfuls of flour; mix; add a pint of water or stock, a level teaspoonful of salt, two bay leaves, and a tablespoonful of grated onion; when boiling add the chicken, putting the rough pieces, like the rack and back, in the bottom, then the dark meat, and on top the white pieces, flesh side down. Cover the saucepan, and simmer gently for one hour. When the chicken is tender, dish; remove the fat from the surface of the sauce, take it from the fire, add the yolk of one egg beaten with four tablespoonfuls of cream; strain this over the chicken; dust it thickly with chopped parsley or chopped celery and garnish the dish with tiny milk biscuits, squares of toast, or squares of carefully fried white commeal mush. Pass currant or guava jelly; or serve with rice.