Make a broth with 8 cups of water, the carrots, little onions which do not need to be cut, the bouquet garni, salt, pepper and 2 cloves. Cook until the carrots are just done. Meanwhile, soak the wings in cold water, remove the remaining feathers. When the broth is almost cooked, add the wings. Bring to a boil then turn down the heat and keep simmering until the meat is cooked. The time needed varies according to the size of the wings. The level of the broth must be that of the contents of the cooker. If need be, add a little boiling water. Pour everything into a sieve, and keep the stock. Put the butter in the cleaned pan. As soon as it bubbles, add the flour, stir for 1 to 2 minutes. Moisten with the stock, allow to thicken then add the contents of the sieve without the bouquet garni, the mushrooms cut in halves or in 4 pieces and kept in lemon juice to remain white. Cook gently for a further 15 to 20 minutes. When serving, add the cream mixed with the egg, allow to simmer. Serve with Creole rice, mashed potatoes or green peas.
