Ingredients and Directions

3 lb. stewing chicken, stewing with giblets

1/2 lb. stew beef, cubed

Water

2 medium onions, wedged

1 celery stalk, chopped

2 leeks (white only), chopped

1 carrot, quartered lengthwise

1 teas. salt

2 egg yolks

6 tbls. half & half

1/8 teaspoon white pepper

juice of 1/2 fresh lemon

Cut chicken in 4 pieces. Place chicken, giblets, and stew beef in a large pot, cover with water − bring to a boil. Skim foam from surface until surface is clear.

Add onions, celery, leeks, carrot and salt. Cover, simmer about 2 hours. Remove beef from cooking liquid, reserve for another purpose. Remove and discard skin and bones from chicken. Cut meat into small pieces.

Strain cooking liquid, squeezing liquid from vegetables − discard vegetables. Boil cooking liquid until reduced to about 1 quart.

Beat egg yolks with half & half and white pepper in small bowl.

Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into remaining liquid. Simmer over low heat, stirring constantly, until thickened. Stir in lemon juice and chicken pieces − heat through. Pour into tureen or serve in individual bowls.

Serve immediately.