Chicken Custard

Chicken stock and cream cooked with beaten egg yolks and served in custard cups.

Put one breakfast cupful each of chicken stock and cream into a saucepan and boil; then pour them over the yolks of three well-beaten eggs, put them into the bain-marie, add a little salt, and cook until the mixture thickens a little. Let it get cold, put it into custard cups, and serve.