1 chicken, cut up
2 tbsp. butter
1/4 c. white wine
1/2 onion, minced
1/2 c. water or broth
Salt & pepper to taste
2 egg yolks
2 tbsp. flour

After chicken is cleaned and cut in serving pieces, brown it in butter, then add wine, onion, salt and pepper. Cover and simmer until tender. When chicken is done, remove from pan and strain broth. Thick it with flour that has been browned in one tablespoon of butter. When you are ready to serve, add yolks slowly, one tablespoon of mined parsley and a few drops of lemon juice. Pour sauce over chicken and decorate with parsley sprigs. Serves 4.