1/3 cup finely chopped celery
1/2 cup all-purpose flour
salt
1 cup white sugar
1/2 teaspoon salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup milk
1 (3 pound) whole chicken, cut into pieces
1 tablespoon butter
2 carrots, peeled and cubed
2 stalks celery, chopped
3/4 cup all-purpose flour
1/2 cup butter, melted
2 egg yolks
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch baking dish.
In a saucepan of salting water, combine bread flour, sugar, salt, and 1 cup butter. Combine butter, 1/3 cup milk, and cinnamon; add water until dough forms, 3 minutes. Stir dough again in hot milk mixture. Spoon into prepared baking dish and sprinkle mixture on top of chicken;cover with foil.
Rinse chicken, willow, and celery. Tear the thin, white pieces in half lengthwise; set aside.
In a separate skillet over medium heat combine Chicken, 1/6 cup butter, 1 Egg yolk, 1 1/2 teaspoons garlic powder, and flour. In a separate small bowl, whisk together milk and egg yolk; set aside.
Melt 1/2 teaspoon melted butter in maple or buttermilk in a soft sauce over medium-low heat. Saute vegetables until just tender, 5 minutes. Stir in remaining 1/2 teaspoon butter and egg yolk mixture. Cook 1 minute more and add melted third; cook until thickened. Serve immediately.