Cut a chicken into eleven pieces: two drumsticks, two second joints, two wings, two breasts, three back pieces.
Put the pieces in a saucepan with the butter or drippings; let them brown slightly on both sides, but use care that they do not burn; when a little colored, add enough boiling water to cover them; add the bouquet of herbs, salt and pepper, and a few slices of salt pork. Simmer until tender. Arrange the pieces neatly on a dish, using the best ones outside, and pour over them a gravy made as follows:
Strain the liquor from the pot and take off the fat. Make a white roux of the butter and flour; add to it slowly the liquor from the pot; season to taste; remove from the fire, and when a little cool add the cream or milk beaten up with the yolks. Place again on the fire until the eggs are a little thickened, but do not let it boil, or they will curdle. A tablespoonful of sherry may be added, if liked, or a half can of mushrooms. A border of rice may be placed around the chicken, or softened toast used under the chicken.
To make a brown fricassee, sprinkle the pieces of chicken, after they are simmered until tender, with salt, pepper, and flour, and place them in the oven to brown. Make a brown instead of a white roux, and omit the cream or milk.