2 tbsp. butter
3 tbsp. flour
7 c. chicken broth
Carcass of a chicken
1 onion, chopped fine
1 carrot, chopped fine
1 stalk celery, chopped fine
2 egg yolks
1/2 c. light cream

Heat butter in large saucepan. Add flour and stir in chicken broth with wire whisk. Add the chicken carcass, onion, carrot, and celery. Simmer, uncovered, for 1 hour. Remove the carcass. Strain soup and return to clean saucepan. Combine egg yolks and cream and add to the soup. Do not boil or egg yolks will curdle. 6 servings.