Place a big piece of butter in a pan cook vegetables in butter in another pan:do not brown.
Brown the mushrooms in butter in another pan. Take the vegetables out and brown the chicken in same butter adding a little if necessary.
Season to taste with salt, pepper and bay leaf(because of the liquid use more salt).
Put the vegetables on top of the chicken.Add 2 stalks of parsley.
Add half cube chicken stock if needed.
Bring to boil on top of stove and put in a preheated oven(350 F -400 F) until chicken is tender.
Meanwhile,mix 1 tsp butter with 1 tsp flour. When the chicken is done take out the meat discard the neck, liver ,heart and also the stalks of parsley.
Correct the seasoning, pour the vegetables through a sieve.
Puree the vegetables in an ordinary sieve and add them to the liquid again.
Add the mushrooms, flour and butter.
Add cream which has been mixed with 2 egg yolks before serving.
Pour the mixture over the chicken and decorate with parsley.