A Book of Mediterranean Food

Rub the chicken over with salt,
pepper, and lemon juice, insert a
piece of lemon peel in the inside of
the bird. Boil with the vegetables in
the usual way and when cooked
take the pan off the fire, and with
a ladle pour out about a pint of the
stock into another pan. Add to this
the juice of half a lemon, the
sherry, the almonds, and the
previously sautéd mushrooms, and
when hot pour it spoon by spoon
on to the eggs beaten up with the
cream. Heat gently and when it has
thickened put the chicken on a hot
dish, and pour the sauce all over
and around it.