Chicken Soup

Ingredients

• Bones and skin of 1 chicken or fowl
• 12 peppercorns
• 1 stalk celery, or 1 teaspoon dried celery leaves
• 2 cups milk
• Scraping of onion
• 2 tablespoons flour
• 2 tablespoons fat
• Salt
• 2 egg yolks, or 1 whole egg

Instructions

1. Boil the bones, neck, and skin of a roasted or boiled bird, with peppercorns for about an hour. Add the celery during the last twenty minutes of the boiling. Reduce the liquor to one cup. Add the milk and onion. Thicken this with two tablespoons flour rubbed with two tablespoons fat. When seasoned to taste, pour the hot soup over the slightly beaten egg yolks. The soup is improved if each dish is garnished with a teaspoon of whipped cream. Servings, 4.