Читать книгу The New Galt Cook Book - Various - Страница 27

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Take the stock of one chicken (an old one best), put four heads of celery with the stock; one-half cup of tapioca which has been soaked over night, boil until the celery is tender, strain through a sieve, add one-half cup of cream, and salt and white pepper to taste; if not quite thick enough add a little corn starch dissolved in a little cream. The chicken can be used for salad.