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Cut the onion and carrot in thin slices
Cook in the butter until softened
Add the "soup-bag" (bags of sweet herbs and spices prepared especially for soup) parsley, lemon rind and water and let simmer half an hour
Add the broth, liquid drained from the tomatoes, the whites of egg slightly beaten, crushed shells, salt and pepper
Mix all together thoroughly
Set over the fire and stir constantly until the boiling point is reached
Let boil five minutes, then draw to a cool part of the range and let stand ten minutes
Strain through a napkin laid over a colander
Reheat before serving
The liquid in which a fowl has been cooked, is preferable,
but broth made
from the remnants and bones of a roast fowl
may be used.