Put into a saucepan one chicken, weighing three pounds. Let it be very fresh, drawn and singed; add a small split knuckle of veal, moisten with four quarts of good broth, and boil up the liquid; skim and let simmer uninterruptedly for three hours. After the chicken is three-quarters done, remove it and lift off the skin; mince up the flesh, and put this into a saucepan, with the white part of twelve leeks, cut in two inch lengths, then lengthwise in four, and blanched in boiling salted water; drain them and put them on to cook with the minced chicken. After all is well done, pour it into the soup tureen; season the broth properly, and strain it through a fine, damp napkin; add this to the tureen and serve. Have a separate garnishing of small timbales, made with eight egg-yolks, one pint of cream, salt, sugar, and nutmeg, strained through a sieve; fill some buttered timbale molds (No. 4, Fig. 137), with this preparation, poach them (No. 152), then unmold, cut them in two crosswise, and lay them in a vegetable dish with a little broth added.

Serve the garnishing separately at the same time as the soup.