Rinse the chicken and cut into eight pieces: detach the thighs and wings, cut the breast in half lengthwise and the back in half crosswise. After gutting, rinse the neck, stomach, liver and heart well.
Place chicken parts in a soup pot with simmering water. After the first boil, skim off the foam.
Cut carrots and parsley roots into small pieces.
Rinse, clean and chop mushrooms. Cut roses from a cauliflower and rinse well. Put the prepared vegetables and mushrooms in the soup pot form. Add an entire onion and a stalk of celery leaves. Season with salt and pepper from the mill.
Stir a light roux of butter and flour. Mix the finely chopped parsley into the roux. Extinguish with a few spoonfuls of chicken soup.
After about 30 minutes of cooking, fish out the onion and celery leaves from the soup and fold in the roux. Let it boil up again. Finely chop the tarragon and sprinkle it into the soup.
Mix the egg yolks with the whipped cream. Remove the saucepan from the heat and add the egg-whipped cream liaison to the chicken broth.
Suggested drink: Debroeer Lindenblättriger, a slightly sweet white wine made from a local grape.
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