Simmer the chicken breasts in water with the other ingredients until tender – about 35 minutes. Remove the chicken from the stock and allow to cool. When cool, skin and bone the breasts. Cover and keep warm. Strain the stock. Make the sauce (see below). To serve, arrange the warm chicken on a hot platter, surround with fluffy rice, and pour the sauce over the chicken.

Melt the half cup of butter and stir in the flour; add the chicken stock and stir until thick. Add the champagne and simmer very gently until thick and reduced in volume by about a half – approximately 30 minutes. Add the mushrooms and oysters to the sauce and cook 5 minutes. Beat the egg yolks, salad oil, and cream together and stir into the sauce.