This is a very old dish, and was popular in the time of Louis XIV; it has remained so ever since. There are different fricassées, but the recipe given here is the most usual one.
The chicken should be neatly jointed. Put the pieces of chicken in a large saucepan, with the onion, the sliced carrot, the herbs, salt and hot water. Bring to the boil, skim, cover the saucepan, leaving a small opening, and simmer gently for about 1 hour, till the chicken is quite tender. Then strain off all the stock and put it in a basin. In another saucepan, melt the butter, rub in the flour to a smooth paste, over a slow fire, and add the hot stock gradually. Finally add the yolks and cream well mixed, and diluted with a little warm stock. Ten minutes before serving, add the onions and mushrooms, previously cooked in butter, without browning, and the lemon juice. To serve, put the pieces of chicken on a hot dish, garnish with the onions and mushrooms and strain the sauce over the whole.