1 cleaned broiler fryer chicken (3 lbs.)
2 sprigs fresh parsley
2 1/2 c. chicken stock or water
1 tsp. salt
1/2 tsp. ground pepper
12 pitted prunes
1/2 c. currants
1/4 c. seedless raisins
3 egg yolks
1/4 c. vinegar
1/3 c. sugar
4 slices bread, toasted

Stuff chicken with parsley. Place in braising pan with stock; season with salt and pepper. Cook, covered, over low heat for 1 hour or until tender. Add prunes, currants, and raisins. Bring to a boil and simmer for 10 minutes. Remove chicken and fruit; drain in a colander (reserving the broth) and keep warm in a covered dish in a low oven.

Meanwhile, beat egg yolks lightly, gradually adding vinegar, with a little of the broth and sugar. Add yolk mixture to broth and cook over low heat, without boiling, until broth thickens and becomes consistency of light cream. Carve chicken into serving pieces. Return pieces to sauce and reheat carefully. Arrange chicken and fruit on top of toast in a warmed, deep serving dish. Pour sauce over all to serve.