Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with

2 onions,
1 clove,
1 carrot, cut in dice,
2 branches of celery, cut in small pieces,
1 fagot of soup herbs,
2 1/2 quarts of boiling water.

Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan

1 quart of chicken stock,
3/4 cup of flour.

Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and

1 tall can of pimentoes, minced fine,
1/4 of celery, cut in inch blocks and parboiled,
3 well-beaten eggs,
1 tablespoon of salt,
1 1/2teaspoons of paprika,
The prepared chicken meat,
Juice of 2 small lemons.

Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.

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