Dredge the chicken pieces heavily with flour, salt, and pepper. Let stand on a rack for 30 minutes or longer. Melt ½ to ¾ inch of lard in a skillet, and when it is very hot, brown the chicken pieces quickly on all sides. Do not crowd the pan. If necessary, brown a few pieces at a time and transfer to a platter lined with paper towels in a 300°F oven while you continue cooking. When all the chicken is browned, arrange in the skillet, reduce the heat, and cover. Allow to cook for 20 to 25 minutes. After 10 minutes, rearrange the pieces to bring the white meat to the top; and after 15 to 20 minutes, remove the white meat to a hot platter and keep warm.

When all the chicken is done, remove from the pan and pour off all but 1 tablespoon fat. Add the cream mixed with the egg yolks and stir over low heat till thickened; do not allow to boil. Season to taste. Pour over the chicken and serve at once.

VARIATION:

Clay Triplette's Pan-Fried Chicken: Dredge the chicken with flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cinnamon. Brown on all sides in 1 cup shortening, reduce the heat, and cook for 10 minutes. Cover, and cook the white meat for 5 minutes more, teh dark meat for 10 minutes.