3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed
Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon
Cut chicken in 4 pieces. Place chicken, giblets, and stew beef in a large pot, cover with water − bring to a boil. Skim foam from surface until surface is clear.
Add onions, celery, leeks, carrot and salt. Cover, simmer about 2 hours. Remove beef from cooking liquid, reserve for another purpose. Remove and discard skin and bones from chicken. Cut meat into small pieces.
Strain cooking liquid, squeezing liquid from vegetables − discard vegetables. Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into
remaining liquid. Simmer over low heat, stirring constantly,
until thickened. Stir in lemon juice and chicken pieces − heat
through. Pour into tureen or serve in individual bowls.
Serve immediately.