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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 flexible, 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. Sauté
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, sautéed 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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