Chicken Cream Soup Recipe ingredients

To prepare this Chicken Cream Soup Recipe, first boil and old fowl, with an onion, in 4 quarts of cold water until reduced to half the original quantity. Take out the fowl and let it get cold. Cut off the whole of the breast and chop very fine. Mix with the pounded yolks of 2 hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season, add the chicken and egg mixture, simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.