Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 41

Allow the white and shell of one egg for two quarts of strained stock. Beat the white, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir constantly until the boiling point is reached; boil three minutes without stirring, then simmer for ten minutes, strain through sieve, then through a cheese cloth; reheat and serve. If these directions are followed, an absolutely clear soup will be the result.