Translated (with some difficulty) from Directions Diverses Donnees en 1878, par La Révérende Mère Caron alors supérieure générale des Soeurs De Charité De La Providence pour aider ses Soeurs a former de bonnes cuisinières. It was reissued in paperback by Les Editions de Montreal in 1975.
Cut the chicken into pieces that you sprinkle with flour: Place them back in a pan with salt, pepper, onion and parsley, and roast them in the oven. Once roasted, add a pint of water for two chickens, and boil for three quarters of an hour. Beat two egg yolks and a “top” of cream (Ed. This must refer to the amount of cream that would be on top of a milk bottle. Just add enough to make the mixture creamy and off-white). Add the egg mixture to the chicken and stir, just after you remove the chicken from the flame.