Cut the breast from a chicken, retaining it in shape on the bone. Remove the skin, and lard the breast on each side with four lardoons. Place it in a deep saucepan; cover with stock or boiling water, and simmer for thirty to forty minutes, or until tender. Then remove from the water, and place in oven for ten minutes to take a very light color. Make a sauce as follows:
Put into a saucepan one half cupful of the stock in which the breast was boiled, and one half cupful of cream. Let it come to the scalding point; season with salt and pepper and one tablespoonful of chopped parsley. Remove from fire, and stir in slowly two yolks and two tablespoonfuls of milk beaten together. Stir constantly until thickened, but do not let boil, or the egg will curdle. Strain and pour it around the breast. The breast should be carved diagonally, giving three pieces on each side.