For the preserved chicken with beer, wash the chicken, gut it and put it with greens, peppercorns as well as onion in salted water on the stove and cook until almost tender. Take the chicken out of the soup, remove the skin and divide the meat into small pieces.
Brown the flour in butter, pour some of the chicken soup and cook for 10 minutes. Add the beer and season with salt, lemon juice and a little nutmeg. Add the meat and boil for a few more minutes. Mix the egg yolks with the whipped cream and use it to glaze the finished preserved chicken with beer.