12 green jumbo shrimp
1 medium onion, sliced in 1/4-inch slices
1 medium carrot, slices into 1/4-inch slices
2 celery stalks, finely sliced
2 1/2 pound chicken
1 cup button mushrooms
Juice of 1/4 lemon
5/8ths cup water
Salt, white pepper
6 1/4 cups chicken stock
2 teaspoons basil
6 parsley stalks
1 bay leaf
1 tablespoon butter
1 tablespoon flour, sifted
1 egg yolk
1 tablespoon cream
1 tablespoon brandy
1 truffle, thinly sliced
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