Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 90

Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach eight eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.