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Ingredients: 1 Stewing chicken, cut up 2 Pound(s) Veal knuckle 2 Tablespoon(s) Butter 2 medium Carrots, scrubbed 1/4 Cup(s) Chopped parsley 3/4 Cup(s) Diced celery 1/4 Teaspoon(s) Black pepper 1 small Onion, diced 10 Cup(s) Cold water 1 Cup(s) Heavy cream 3 Tablespoon(s) Instant flour 3 Egg yolks, beaten 1/2 Teaspoon(s) Salt 2 Drop(s) Tabasco Directions: Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat that wiil gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold water. Continue to cook until it starts to boil. Remove all surplus fat and froth that may gather on the top. Turn the heat down and continue to simmer for 2 to 3 hours, or until a fork can be twisted in the meat of the chicken breast. Remove the chichen and veal bones from the soup. Set them aside to cool. Strain the soup through a fine sieve and set it aside to cool. As soon as it is cooled, carefully remove all of the fat from the surface. Then return the soup to the stove and bring to a simmer again. Remove all the meat from the chicken bones. Discard all the skin and vegetable pieces, for you have already extracted all of the good in them. Beat the cream, flour and eggs together until all are smoothly blended. Add the salt to the simmering soup and mix well. Take about 1/2 cup of the hot simmering soup and beat it into the egg and cream mixture. Then slowly add the egg cream mxture to tbe soup, stirring all the while. Continue to cook over low heat for a few minutes longer, until the soup has thickened and lightly coats tbe spoon. At this point add the Tabasco if you like this sharpness in creamed soups. Serve piping hot with saltines. Serves 6 generously.
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