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Cream of Chicken Soup

Into a saucepan put one heaping tablespoonful of butter and the same amount of flour and mix over the fire; add one pint of milk and stir until it thickens. Add one quart of strong chicken stock, season to taste, and simmer for fifteen minutes. Then draw to one side, add the yolks of two eggs beaten with one cupful of cream and one cupful of very finely minced breast of roast or boiled chicken. Take at once from the fire and serve.