Custard Cream of Chicken or Game

Cut either a three pound chicken, or two grouse, or two partridges into four parts, remove the lights and kidneys, wash well and cook them in two quarts of water seasoned with salt, a few parsley stalks, half an ounce of chervil, six ounces of turnips, and four ounces of minced celery; boil, skim, and let simmer until the chicken or game be cooked, then strain the broth through a napkin. With twelve raw egg-yolks mix one quart of this broth, adding a very little at the time, and strain through a sieve; fill up some small cups to an eighth of an inch from the top; place these cups in a low saucepan with boiling water sufficient to reach to half their heighth, then set them on the fire and as soon as the water is ready to boil, push the saucepan into the oven; when firm to the touch, remove them, and serve them either hot or cold as required.