Cut chicken into pieces.
Place chicken in a deep saucepan; cover with cold water.
Add salt, leek, celery, carrot, whole clove, bay leaf and onion.
Bring to boil; reduce heat.
Simmer 1 to 2 hours, depending on size and tenderness of
chicken.
When joints linking thigh portions to main body move easily
and seem flexable, chicken will be done.
Remove chicken from cooking liquid; cool slightly.
Remove skin and fat; cut flesh from bones in large pieces.
Strain liquid. Cut mushrooms into thin slices. Saute in
a small amount of butter in a medium skillet.
Melt butter in a large skillet.
Stir in flour.
Cook, stirring constantly, until light golden brown, about 3
minutes.
Add a small amount of hot cooking liquid and season with salt,
nutmeg, worcestershire sauce, wine and lemon juice.
Place chicken pieces, sauteed mushrooms and peas in
sauce; warm gently over low heat.
When all ingredients are hot, turn off heat.
Let stand 3 to 4 minutes.
Before serving, blend egg yolk and whipping cream in a small
bowl.
Stir egg yolk mixture into sauce to make it smooth and rich.
Serve hot with rice.
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