Blanquette of Chicken

One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub the butter and flour smooth and put into a frying pan. Add the stock, milk and season with salt and pepper, stir until it boils; then add the chicken and stand over a moderate fire until hot. Take it from the fire and add the well-beaten yolks; do not let it boil after the eggs are added. Serve at once.