Neatly dean and wipe two spring chickens of one and a quarter or a half pounds, and cut them into four pieces each. Heat an ounce melted butter in a saute pan and lay pieces in, skin side downward. Add six sound, medium-sized, peeled and cleaned, fresh whole mushrooms, season with light teaspoon salt, two saltspoons white pepper and three saltspoons Oriental curry powder, if at hand, tightly cover pan and gently cook on a moderate fire for ten minutes or until a nice golden colour, then turn pieces of chicken as well as mushrooms on the other side and let gently cook for five minutes. Add now two medium-sized peeled and finely chopped shallots, half a medium-sized, finely chopped green pepper, and mix the whole well together with a wooden spoon while cooking for two minutes. Pour in a half gill good sherry wine and a few drops of cognac, shuffle contents of pan for two minutes, pour in a half pint cream (not very thick), cover and let cook again for ten minutes, slightly shuffling meanwhile. Dilute two egg yolks with two tablespoons cream, an ounce good butter, and gradually add to chicken, being careful to briskly shuffle contents of pan meanwhile, but do not allow to boil again.

Dress chicken on a hot serving or chafing dish and send to table with six freshly prepared Graham-bread toasts separately.