4 lb. fowl 1/2 teaspoon peppercorns
Knuckle of veal 1/2 tablespoon salt
3 qts. cold water 1 tablespoon lean raw ham,
1 onion, sliced finely chopped
6 slices carrot 4 tablespoons butter 1/2 bay leaf 3 tablespoons flour
1 sprig parsley 1 cup cream 1/2 teaspoon thyme Yolks 2 eggs
Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.