4 egg yolks
1/3 c. light cream
1/4 c. sherry
6 1/2 c. boiling hot chicken broth (homemade or canned chicken guenelles)

Put the egg yolks, cream and sherry in a blender and blend briefly. Pour into a warm soup tureen and add the seasoned hot chicken broth slowly, beating with a whisk. Add the chicken guenelles and serve. Serves 6-8.

CHICKEN QUENELLES:

2 c. diced raw chicken breasts
6 tbsp. melted butter
2 eggs
1 tbsp. heavy cream or sour cream
1 tsp. salt

Put the diced chicken meat in a blender (or several times through a meat grinder with the finest blade), with the melted butter, eggs, cream, and salt. Blend until velvety smooth. Chill until firm enough to make into small oval balls that will hold their shape.

Use a teaspoon to shape them. Drop them into rapidly boiling salted water. Cook for 8-10 minutes. Remove with a slotted spoon. Add to the soup in the tureen and serve. Enough for 6 bowls or more.