Page 74 - Book-TradiAliCulture-Belgium
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11. Afterwards drain them in a colander.
Reserve them on the side.
12. With a skimmer, remove chicken and
vegetables from the broth. Eliminate
also the garnished bouquet.
13. Reduce the broth to a half over high
heat.
14. Whip egg yolks in a bowl with fresh
cream and pour the whole into a
saucepan, always whipping.
15. Thick the broth, then put back
chicken and vegetables.
16. Serve in a soup plate and add some
potatoes.
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