White Chicken Soup
The water in which a fowl has been boiled
The carcase and bones of the fowl
1 pint milk or cream
1 table-spoon chopped onion
2 table-spoons” celery
Yolks of two eggs
1 gill chopped and cooked carrot and green peas
Add the bones and carcase of the fowl, the onion, celery and seasoning to the water in which a fowl has been boiled. Simmer till reduced to one quart. Strain and thicken with a white roux of butter and flour. Add the liaison of cream (or milk) and eggs.
Put the cooked carrot and peas in the soup tureen, and pour the soup over them.