Ingrédients for 4 servings

20 dl de bouillon de poule
1 Chicken
5 carrots
4 Celery Stalks
2 Leaks
30 gr of butter
salt, pepper & nutmeg
40 gr of flour
2 ,5 dl fresh cream
3 egg yolks
2 Table spoons parsley
a squeeze of lemon juice

1- Cut the chicken into 4 pieces.
2- Wash the veges and cut them in a Julienne
3- cook them without browning in 1 tablesoon of the butter on a slow fire for 10 min.
4- Add the chicken stock to cover the veges.
5- Coat the chicken pieces with salt, peper & flour
6- In one tablespoon of butter seal them on both sides at high heat.
7- Remove the veges with a slotted spatula.
8- Add the chicken pieces in the broth and simmer for 20 minutes.
9- Meanwhile, melt the rest of the butter and a the flour mixing around with a wooden spoon to make the roux.
10-When chicken is cooked take it out and keep it warm
11-Add the roux to the broth whisking it well and let cook for 8 minutes at very low heat.
12-Whisk the fresh cream and yolks of eggs together and whiks in the broth preparation. Do not not boil. add the lemon
13-Add the chicken and veges to the sauce and serve garnished with the parsley.