Prepare all the ingredients.

Place the white chicken stock along with the leek greens and the celery stick in a stockpan.

Add the chicken that has been previously trussed.

Bring to a simmer...

...while frequently skimming.

Half way or about 30 minutes later...

...add the rice.

Continue simmering...

...for another 30 minutes. When finished, remove the chicken from the stock and leave it to cool.

Cut out the chicken so that you keep the flesh (skinless).

Keep a part of the breast as a garnish in small dices.

Add the rest of the stock...

...and gently mix.

Mix the cream and egg yolks seperately.

Pour this mixture into the hot potage...

...and mix thoroughly. At this stage, the soup must not boil.

Add diced breasts as garnish and store in a warm place until serving.