1 large Stewing Hen 1 Onion.
1 pound Asparagus or 1 can Asparagus.
2 Egg Yolks.
3 tablespoons Flour 1 teaspoon Salt.
1 teaspoon White Pepper.
Cut chicken into serving size pieces. Dice onion. Put both these with salt and pepper into a large kettle and add four cups water. Cook slowly until chicken is tender, about 3 hours. Cook fresh asparagus, either cut up or whole, in salted water for about 20 minutes. Remove the chicken to a large, warm bowl or platter; lay the asparagus on top of it. Add 1 cup of asparagus water to the chicken broth and thicken with flour for a sauce. Remove from the fire and stir in the beaten egg yolks. Pour over the chicken and asparagus and serve at once. Lamb may be substituted for the chicken in this recipe. If canned asparagus is used, heat it in its own liquid then drain the liquid into the chicken broth.