1 lb. chicken pieces
5 c. water
1 sm. onion stuck with 2 cloves
6 peppercorns
Salt
1/2 c. whipping cream
2 egg yolks, beaten
3 tbsp. sherry (med.)
Finely chopped parsley

Place chicken pieces, water, onion, peppercorns, salt to taste in saucepan, bring to a boil. Lower heat, cover and simmer 1 hour. Strain broth, return to saucepan. Pick meat off chicken bones, cut in small pieces. Put chicken in broth, bring to boil. Whisk together cream, egg yolks, and sherry. Remove saucepan from heat. Whisk in cream mixture. Serve at once. Sprinkle with parsley.