Serves 4

4 tbsp. butter
4 lg. leeks, white part only, chopped (small onions)
4 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
3 parsley sprigs
1/8 tsp. ground nutmeg
1/8 tsp. ground thyme
1 bay leaf
1 (4 to 5 lbs.) roasting chicken ready to cook
6 to 8 c. well flavored chicken bouillon or veal stock
3 egg yolks
1/2 c. heavy cream
Juice of 1 lemon
Salt and freshly ground pepper to taste

Heat butter in large heavy casserole or kettle. Cook all the vegetables and herbs in it for approximately 5 minutes, stirring constantly or until vegetables are semi soft, do not brown. Lay the chicken on the vegetables and pour enough bouillon over to cover the bird. Simmer for 45 minutes to 1 hour or until chicken is tender. Remove the chicken from the broth and skin it. Discard the skin, cut the chicken into pieces and bone the chicken, keep the meat in as large pieces as possible and keep warm.

Strain in the chicken broth into a saucepan. Place over high heat and reduce to 4 cups. In heated soup tureen, beast together egg yolks and cream, slowly stir in the chicken broth and the lemon juice and season with salt and pepper to taste. Add the chicken pieces and serve immediately with either boiled potatoes or well buttered slices of brown bread.