Cleaned chicken cut into portions, add salt, add pepper and fry in butter on both sides to pinking. Fried portions are removed in the butter add flour, fry to yellow, diluted with boiling water and stir well. Portions return to the sauce, add the link herbs, pepper, salt and boil on low heat, then add a little onion. Cleaned mushrooms are scalded with boiling water and add to the sauce quarter of an hour before taking the dish from the fire. When the chicken is tender, remove the fat from the sauce relationship herbs and onions, removed three tablespoons sauce once cool, thicken with the egg yolks and add back to the rest of the sauce. Slightly acidified with lemon juice. Portions are arranged in plates, pour sauce and decorate with small chunks of white bread, fried in butter.