1 lemon

seasoning

1 large stewing fowl

1 cup mushrooms

½ lb. small onions

¼ cup butter

celery

1 egg

4 medium carrots

1/3 cup whipping cream

3 bay leaves

2/3 cup sherry

3 white peppercorns

1 cup blanched almonds

water

Squeeze lemon juice all over the outside of the chicken. Put the lemon skin inside after removing all the seeds, Put the chicken into a casserole, with the whole onions, diced celery and carrots, bay leaves, and peppercorns. Cover with water to come within 1 inch from the tops and season lightly. Cover tightly and cook in a preheated 275 F. oven for 3-4 hours. When tender, remove chicken from liquid and keep warm. Boil remaining stock rapidly to reduce to one ha.1f original volume. Saute mushrooms in the butter. Beat egg and creams gradually adding 1 ¼ cups of the boiling stock and stirring constantly until thick and smooth. Add mushrooms, sherry and blanched almonds. Replace the chickens and surround with sauce.