| How To Cook: |
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1. Finely shred the leeks, celery and cabbage.
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2. Boil or steam the chicken with some seasoning until tender.
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3. Add the vegetables and simmer until cooked. Remove the chicken, cut in two portions and place in a casserole.
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4. Mix the egg yolks with the cream.
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5. Bring the stock to the boil, reduce by half, then remove from the heat and stir in the egg yolks and cream and mix in the vegetables. Do not re-boil.
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6. Pour over the chicken.
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