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Horn & Hardart Chicken Soup

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Horn & Hardart Chicken Soup

"The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered" 
by Jaya Saxena
From: "The Robert F. Byrnes collection of Automat Memorabilia, Manuscripts and Archives Division," 
at The New York Public Library

3/4 cup white rice
3 tbsp  butter
1/2 lb  chicken thighs, chopped
2       egg yolks
1 gal.  chicken stock
3 tbsp  cornstarch
2 tbsp  salt
Dash    white pepper

Cook the rice until done, and set aside. Heat the butter
in the bottom of a large stockpot over medium heat. Add 
the chopped chicken meat and cook until almost done, about 
8 minutes. Meanwhile, beat the egg yolks into the stock 
until fully incorporated. When the chicken is done, add 
the stock mixture and rice to the pot.Dissolve the cornstarch 
in a little water and add to the stock with the rest of the 
seasonings. Bring to a boil and simmer for 10 minutes. Check 
seasoning and serve hot.  

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