Potage Chamonix

Course : French
Serves: 4
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1 cup leftover chicken
2 tablespoons blanched almonds
3 large hard-boiled egg yolks
2 cups clear chicken broth
2 cups water
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
4 slices French bread -- fried in butter

Preparation / Directions:

Grind chicken and almonds. Stir in chopped egg yolks. Mix well. Gradually stir in chicken broth, water, cream, salt, and pepper. Heat in top of double boiler. Serve with fried bread. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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