Trim the chicken joints or pieces and season with salt and pepper. Heat the
Melt the butter for the sauce in a pan. Stir in the flour and cook gently for a few moments. Gradually stir in the milk, beating well all the time to get a smooth, shiny sauce. Bring up to the boil and simmer for a few minutes. Season to taste with salt and pepper and stir in the grated cheese.
When ready to serve, lift the chicken pieces out on to a hot serving dish. Blend the egg yolks with the cream. Draw the sauce off the heat and stir in the liaison of eggs and cream. Blend well and reheat for a moment. Recheck the seasoning and spoon the sauce over the chicken pieces. Sprinkle with extra Parmesan cheese and set under a hot grill until bubbling and golden brown.