Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        broiler chicken
   6      cups          water
   1      tablespoon    salt
   1                    bay leaf
   1      pinch         thyme
   2      sprigs        parsley
   4                    peppercorns
   1                    celery stalk
   1                    onion -- studded with
   1                    whole         clove
   2      tablespoons   heavy cream
   4      cups          cooked rice -- kept warm
   3                    egg yolks
   2      tablespoons   grated Swiss cheese

Preparation:

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid. Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm. In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin