Put the cleaned whole chicken and its giblets, apart from the liver, into a large deep pan. Add the vegetables, cleaned and coarsely chopped, the salt and the herbs. Cover with about 2.5 litres (4-5 pints) of cold water, bring slowly to the boil and skim off the scum as it rises.

When the soup is free of scum turn the heat right down, put the lid on the pan and allow to simmer for 25 minutes per 450g (1 lb) and 20 minutes over. As the level of the broth sinks, remove the tideline from around the sides of the pan with a spatula. When the chicken is tender remove it from the pan. taste the broth at this point and boil it further if necessary to end up with about 1.2 litres (2 pints) of liquid.

In a separate pan, large enough to hold the soup, melt the butter and stir in the flour. Let it simmer, stirring it, for a minute or two, until it is glistening, then gradually add 850 ml (1 1/2 pints) of the strained chicken broth, stirring to obtain a smooth liquid. Simmer for 15 minutes.

Beat the egg yolks in a basin with the remaining hot (not boiling) soup and the cream, then add it, away from the heat, to the soup, which must on no account be allowed to boil or the eggs will curdle.

Stir, or whisk, over the lowest possible heat until the soup thickens to a velvety cream. If you like, you can add the breasts of the chicken, cut in tiny dice. Heat a moment longer, stirring, then serve at once.