From Jeff Smith, The Frugal Gourmet on our Immigrant Ancestors
“When I first tried this dish, the kitchen was filled with a marvelous smell.  It made me think of my Polish Grandmother.  Then I remembered I didn’t have a Polish Grandmother.”

But you do!  So enjoy this dish and remember your Polish Grandmother!

• Place the chicken pieces in a stove-top covered casserole and add water.  Bring to a boil.  Soak the mushrooms and drain them through a strainer.  Reserve the water.  Chop the Mushrooms.  Add celery, parsley, mushrooms, salt, pepper and mushroom water to chicken pot.
• Remove chicken and place on heated platter.
• Thicken the pan liquid with the prepared roux.  Add wine and bring sauce to a simmer.
• Remove pan from heat.
• Put egg yolks in a 2 c. glass measuring cup and add about 1/2 c. of the sauce, stirring all the time.  Blend the mixture into the sauce in the pot.
• Return the chicken to the pot.  Add more salt and pepper, if needed.  Heat the dish to serving temperature, but not to a simmer or the eggs will curdle.
• About the dried mushrooms:  Mr. Smith says, use Caps, Boletus, or Porcini.  Who knows where they are?  But if you find them, keep in tightly covered jar in the refrigerator for up to a year!

Laura, 2001