INGREDIENTS

INSTRUCTIONS

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.
Source: The Super Chicken Cookbook by Iona Nixon Found by Fran McGee
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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