Peel the parsnips and carrots and chop them into larger pieces. Put them in a pot along with the chicken, peppercorns, bay leaves, and water. Bring the pot to a boil and then reduce the heat to simmer for 40 minutes. Turn off the heat and let it steep for about 20-30 minutes in the liquid. Take the chicken out and place it in a bowl and refrigerate it. When the chicken is cold, the meat should be shredded, preferably into rough/large pieces.  

Put the egg yolks in a bowl along with the lemon juice/vinegar and mustard. Whisk until light and thick. Slowly add drops of oil while whisking vigorously. Continue with more oil at a time until you have a nice, thick mayonnaise. Season with salt and pepper to taste.  

Put mayo, crème fraîche, salt, and curry in a bowl. Whisk well together. Add pepper and stir again. Add lemon juice, vinegar, and something sweet, e.g., sweet chili sauce, and taste it to see if it needs a bit of salt or more of anything.  

Now the chicken salad needs to be completed. There should be more chicken than dressing.  Put the chicken in the dressing and fold it gently, there should be no more whisking. When the ratio of dressing to chicken is correct, season it with salt.  

Cut slices of rye bread and toast them in a pan with a mixture of butter and oil. They just need to get a bit of a crust on each side. When they're ready, place them on absorbent paper, so you don't get all the fat on the plate. You can also toast them in the oven or on a toaster.  

Rinse your romaine lettuce and pat it dry. Put 2 slices of the lettuce at the bottom of the rye bread. Add a good dollop of chicken salad on top. Put the crispy fried bacon on top. You can also use crispy fried chicken skin or, as we did, both. Finely chop your chives and sprinkle on top. Enjoy your meal.