Page 25 - Book-TradiAliCulture-Belgium
P. 25
5. While stirring, pour the chicken
broth. Cook 20 min at a low heat.
6. Mix the soup very finely. Extend
the cooking time by 1 min.
7. Chop the parsley.
8. In a soup tureen, combine egg
yolk, cream and chopped parsley.
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