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Potage à la Reine

4 cups White Stock III 1½ teaspoon peppercorns 1 stalk celery 1 slice onion 1/2 tablespoon salt Yolks 3" hard-boiled" eggs 1/3 cup cracker crumbs Breast meat from a boiled chicken 2 cups scalded milk 1/2 cup cold milk 3 tablespoons butter 3 tablespoons flour Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.