Feather Fowlie

• 1 roasting chicken
• 1 slice lean ham
• 1 onion
• 1 stick celery
• 1 small carrot
• 1 Tbsp. chopped parsley
• 1 sprig thyme
• 1 blade mace
• 3 pt. water
• 3 egg yolks
• 2 Tbsp. cream
• salt to taste

1. Skin and joint the chicken. Soak in salted water for 30 minutes. Drain and wash.
2. Put in a stew pan with the ham, the sliced vegetables, thyme, mace, parsley,
3. stalks and water. Season.
4. Simmer gently for 1 1/2 to 2 hours until the bird is tender. Strain into a clean pan. Remove any grease. Add the meat from the fowl, minced.
5. Heat for 15 minutes.
6. Add extra white stock, if necessary, during this time. Draw the pan aside. Add the beaten egg yolks and the cream. Stir carefully into the soup. Heat to cook the eggs slightly, but do not boil.
7. Test the seasoning. Add the parsley just before serving. Some people add only the white part of the meat and serve the rest as a separate dish.

chicken, lean ham, onion, celery, carrot, parsley, thyme, mace, water, egg yolks, cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882272 (may not work)