1 fresh chicken, approx 1,2 kg
1 1/2 liter water
1 1/2 tsp salt
3 bay leaves
10 black peppercorns
1 coarsely chopped onion

Sauce:
1 egg yolk
1 tsp Dijon type mustard
1 tsp honey
1/2 tsp salt
1 dl oil
1/2 dl sour cream
grated peel of 1/2 lemon
2 tsp freshly squeezed lemon juice

Melon salad:
1 honeydew melon, approx 800 g
300 g string beans
coarsely grated peel of 1/2 lemon
1/2 tb freshly squeezed lemon juice
1 – 2 finely shredded spring onions

Bring water, salt, bay leaves, peppercorns, and onion in a large saucepan.
Put in the chicken, cover, and boil for about 40 minutes. Let cool in the
liquid. Remove skin and bones and cut the meat in pieces.

Sauce: Mix egg yolk, mustard, honey, and salt in a bowl. Beat down the oil,
drop-wise first, and then in a steady stream. Stir down sour cream and
flavor with grated lemon peel and -juice. Add the chicken meat and let stand
in a cold place.

Melon salad: Split the melon, remove the seeds, and cut out the meat in
pieces. Trim and cut the string beans in pieces. Boil in lightly salted
water for about 2 minutes until barely tender. Rinse them in some cold water
and drain. Mix with melon, lemon peel, and -juice.

Serve the chicken cold with melon salad and finely shredded spring onions.