Martha Washington's Fricassee

1 cut up chicken, no bones
1 tsp mace
1 tsp nutmeg
1 tsp cloves
salt and pepper to taste
1/4 lb butter
3 egg yolks
1/4 tsp each of fresh: parsley, majoram, basil, thyme and tarragon
1/4 cup white wine
1/2 cup chicken broth
1/2 cup chicken gravy
1 tbspoon vinegar
1/4 of a lemon, miniced

Season the chicken with the spices and fry it in the butter.
Remove chicken, pour off all but a tbspoon of the butter.
Add herbs, wine, egg yolks to the butter stirring gently, but constantly, then add broth and gravy stir until mixture thickens.

Add back the chicken, vinegar, and lemon and cook til the chicken is warm. Serve over noodles or rice.