1870 Willamette Farmer newspaper: "Take three onions, one eschalot, two cloves of garlic, one bunch of parsley, one carrot, all to be chopped separately; pepper and salt. In a sauce-pan put one quarter of a pound of butter and brown with the above. When done take two chickens cut up, pour in beef stock to cover, cook slowly for one hour, then pour in a large glass of sherry. Add the yolks of two eggs, and a large tablespoonful of flour to thicken." Eschalot is a shallot. "Cook slowly" I would do at medium heat. Two cut up chickens and that veg in "sauce-pan"? That's one big sauce pan!! I'd use a four quart stock pot. Unless you're feeding the ANV, I'd halve the recipe ingredients, too!