Chicken Chowder - cooking recipe

Ingredients

3 to 4 lb. stewing hen, cut up
1 qt. water
1 tsp. salt
1 carrot
1 onion stuck with 4 cloves
1/4 bay leaf
1 tsp. salt
1/4 tsp. sweet basil
4 Tbsp. chicken fat
1 Tbsp. flour
1 c. milk
1 can green beans
1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 c. parsley, chopped
1/2 c. green pepper, chopped
1 egg yolk
1/2 c. Sauterne wine

Preparation

Simmer chicken in water in covered kettle with carrot, onion, bay leaf and basil.
When tender cool (without cover).
Skim off fat.
Take meat from bones and cut in bite size pieces.
Put fat into large pan with flour and blend well. Add chicken broth and milk; cook, stirring until thickened.
I mash carrot and onion and return to pot.
Add all other vegetables and cook until tender. Add chicken and heat through.
Just before serving, add egg yolk mixed in the wine.
Stir just to blend and serve.
Serves 6 to 10.