4 chicken breasts
2 lg. carrots, scrapped and sliced
1 pinch of salt
1 lg. onion, peeled and sliced in fourths
1 chicken bouillon cubes

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
2 egg yolks
Salt to taste

Place the chicken breasts in a pan with enough water to cover with the onion, carrot slices, bouillon cube, and salt. Bring to a boil; lower heat and cook 1/2 hour or more. The chicken should be very tender. Remove from the pan, but reserve the broth. Remove skin; debone; slice and arrange on a platter.

Prepare the sauce by melting the butter in a pan over low heat. Blend in the flour; gradually stir in 1 1/2 cups of the broth in which the chicken cooked, which should be warm but not hot. Beat the egg yolks in a cup with a little salt. Add a little sauce to the yolks; then blend them into the sauce. Cover the chicken with the sauce and refrigerate.

This dish is serve cold and is popular for a cold late supper, but it may be served hot. Serves 4.