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Lemon Soup, Liee

Singe, cut off head and draw a tender two-and-a-half-pound chicken, place it in a saucepan with a sliced carrot, an onion with two cloves stuck in it, two leeks, one branch each celery, parsley and chervil, a sprig each of thyme and bay leaf. Pour in four quarts water, season with a good teaspoon salt, let slowly boil for one and a half hours, take up chicken, place it on a plate and keep for to-morrow's luncheon. Reduce broth to one and a half quarts, skim fat off surface, strain it through cheesecloth into another saucepan and squeeze in juice of a lemon. Dilute one egg yolk with a half gill cream, add it to soup and sharply mix with a whisk while cooking for two minutes, but do not allow to boil. Pour the soup into a tureen and serve with six slices toasted French bread and a little grated Parmesan cheese separately.