Poulet à la Crème - 1

• 1 3½-pound chicken
• ¼ pound butter
• 1 medium onio

Cut chicken into 8 serving pieces. Melt butter in a large, heavy-bottomed frying pan or flame-proof casserole and sauté chicken pieces gently without letting them colour.

Add finely-chopped onion, salt and freshly-ground black pepper, to taste; cover with hot water and simmer gently until tender.

Just before serving, combine cream and egg yolks and pour over chicken. Heat throug