Turkey Chowder

1 turkey carcass, roasted, leftover
2 quarts water, cold
bouquet garni
2 whole cloves
1 cup potatoes, finely diced
1/2 cup carrots, finely diced
1/4 cup green peppers, finely chopped
1/3 cup onions, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tablespoons unsalted butter or 2-3 tablespoons sherry wine
3/4 cup turkey meat, chopped
2 eggs, hard-boiled and chopped

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
Just before serving, stir in the butter.