ÉMINCE OF CHICKEN À L’ALEXANDER
Select a choice five-pound fowl, have it boiled, cut into flakes and put aside.
Brown in saucepan ¼ pound of butter and two tablespoonsful of flour to a nice yellow color, add to this one quart of chicken broth and let it boil for a few minutes, keeping on stirring it; beat into this sauce six yolks of eggs and the juice of two lemons, working it all the time, but taking good care not to let it boil any more; pass it through a fine sieve and keep it hot in Bain-Marie.
Cut into flakes and sauté in butter ½ pound of fresh mushrooms, then take ¼ pound flaked boiled Virginia ham, one bunch of finely chopped Tarragon and mix this with the chicken flakes in the thoroughly heated sauce; season with salt, pepper and paprika to taste and serve in chafing dish; place on freshly made toast or hot buckwheat cakes.