Instructions: Halve each chicken leg at joint; remove skin and debone. Place chicken in food processor fitted with metal blade; add chicken livers and process using on/off motion until coarsely chopped. Transfer chicken mixture to small bowl; stir in mushrooms, rosemary, thyme, salt and pepper. Cover and refrigerate until form, about 1 hour. With wet hands, form mixture into 1-inch balls; set aside.

Place garlic, gingerroot, rosemary and thyme sprigs, and bay leaf on 6-inch square of cheesecloth; bring edges together and tie to form bag..

In large saucepan over high heat, bring stock to boil; add leeks, carrots, celery, onions and cheesecloth bag (bouquet garni). Reduce heat and sim- mer, covered, for 5 minutes. Add chicken balls and chicken breasts; sim- mer for 10 minutes or until chicken is tender and balls set and cooked in the centers. Taste and adjust seasoning if necessary. Remove cheesecloth bag.

To serve, place several chicken balls and one chicken breast in each of 4 shallow soup dishes. Spoon vegetables and broth over top. Sprinkle with celery leaves.

Makes 4 servings, about 355 calories each.

(Many years ago, a small, ivy-covered hotel nestled among the high-rise towers in TorontoServes Bloor Street. It was the Windsor Arms, an epicurean haven for diners. This is one of the choice items on its menu.)

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