4 cups White Stock III 1/3 cup cracker crumbs 1/2 teaspoon peppercorns Breast meat from a boiled
1 stalk celery Chicken
1 slice onion 2 cups scalded milk 1/2 tablespoon salt 1/2 cup cold milk
Yolks 3 “hard-boiled” eggs 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.
