Ingredients:
1 chicken weighing about 3-4 lb,
1 pint chicken stock; cube or fresh,
2 onions peeled and finely chopped,
2 tablespoons butter,
2 tablespoons flour,
2 glasses white wine,
salt & pepper,
1 tablespoon lemon juice,
2 tablespoons heavy cream,
1 egg yolk,
7 oz can white asparagus drained,
7 oz can mushrooms drained

Simmer the chicken in the stock in a large covered pan for about 1 hour, then remove the skin and bones and cut the meat into large pieces, reserving the stock. Saute the onions in butter until translucent. Sprinkle with flour and leave for a few minutes. Pour on 2 1/2 cups of the chicken stock and stir in the wine, salt, pepper and lemon juice and cook until thickened. Whip cream and egg yolk and stir in. Add the asparagus and mushrooms to the sauce and heat through. Add the chicken pieces and heat again before serving with rice.