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  Melt butter in 12 qt. saucepan. Add chicken broth and enough water to fill saucepan 3/4 full. Use wire whisk to mix cornstarch and egg yolks with enough water to make a thin paste. Bring broth to a boil. Turn burner off. Stir paste into broth slowly, stirring all the time. Turn burner on again and bring to a boil again. Turn burner off as soon as it boils. 3 qt. chicken broth
1/2 lb. butter
1/2 c. chicken base
1 t. pepper
3 c. cornstarch
1 dozen egg yolks

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