1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
1/4 cup butter, softened
5 leeks, cut in big chunks
5 celery stalks, cut in big chunks
2 carrots, cut in big chunks
2 onions, peeled and stuck with 2 cloves each
Bouquet garni of 6 sprigs parsley; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork)
8 cups chicken stock
1 cup dry white wine
juice of 1 lemon
4 egg yolks
3/4 cup heavy cream
1 lemon, sliced into 8 paperthin slices
2 Tablespoons minced parsley
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.
Remove chicken and giblets from the broth and cool.
Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.
When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.
When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.
Best served with boiled potatoes as a main course.
Makes 4 servings.
Source: my Fidonet collection