Cut a fowl or chicken into eight pieces : that is, the two wings and legs, dividing the back and breast into two pieces each; wash well, put them into a stewpan and cover with water, season with a teaspoonful of salt, a little pepper, a bunch of parsley, four cloves, and a blade of mace; let boil twenty minutes, pass the stock through a sieve into a basin, take out the pieces of fowl, trim well; then, in another stewpan, put two ounces butter, with which mix a good spoonful of flour, moisten with, the stock, and put in the pieces of fowl; stir occasionally until boiling, skim, add twenty button onions, let simmer until the onions are tender, when add a gill of cream, with which you have mixed the yolks of two eggs; stir it quickly over the fire, but do not let it boil; take out the pieces, dress upon your dish, sauce over, and serve.