Hen cooked in wine

1 chicken 2-3 lbs
2 carrots chopped
1 parsnip chopped
2 Tbs butter
2 Tbs flour
Dry sherry
1/2 cup cream
1 egg yolk
salt and pepper to taste

Take the smallest pot the chicken will fit in and cook with sherry and equal parts water. Add carrots and parsnip with some salt and pepper. When chicken is tender remove from pot. Remove skin and cut in pieces. Make a light roux with flour and butter and add to soup. Cook soup until it thickens. Add lemon juice and zest. Add meat to pot and bring to boil. Mix yolk and cream. Remove from heat and add the cream and yolk mixture. Serve immediately.