Instructions: Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain them through a fine strainer, reserving the water. Chop the mushrooms.

Add the celery, carrot, parsley, mushrooms, along with the strained soaking water. Add a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hour.

Mix the butter and flour and cook together to form a roux.

Remove the chicken to a heated platter and thicken the pan liquid with the roux. Add the wine and bring the sauce to a simmer. Remove the pan from the heat.

Place the egg yolks in a 2-cup glass measuring cup and add about 1/2 cup of the sauce, stirring all the time. Blend this mixture into the sauce in the pot, then return the chicken to the pot. Test for salt and pepper.

Heat the dish to serving temperature, but do not simmer or the eggs will curdle.

Comments: When I first tried this dish the kitchen was filled with a marvelous smell. It made me think of my Polish grandmother - and then I remembered I didnt have a Polish grandmother.

This chicken dish will make you wish you did have such a lady in your background.

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