What we need:
- 5 cups chicken stock
- 1 chicken breast
- 1/4cup butter
- 1/2 cup all-purpose flour
- 2 1/2 cups scalded milk (or 1/2milk and 1/2cream)
- 1 small stalk celery, finely chopped
- few drops Tabasco sauce
- salt and pepper
- 2 egg yolks
Cooking Instructions
- Prepare the chicken stock and cut the chicken breast into 1-inch pieces.
- Melt the butter in a large heavy pan, stir in the flour, and cook for about
1 minute, then add half the chicken stock. Stir continuously over medium
heat until boiling. - Add the remaining stock, scalded milk, chicken breast, celery, Tabasco
sauce, and salt and pepper to taste and bring to a boil. Reduce the and
simmer, covered, for 5 minutes. - Beat the egg y well with a fork and pour into a heated tureen. Pour
the soup very slowly over the egg yolks, stirring al time with a wooden
spoon. Serve immediately.
Serves: 8