Recipes > Soup > White Soup. No. 5

White Soup. No. 5

Ingredients

• stock
• 1/2 pound of almonds
• breast of a fowl
• white broth
• 8 eggs
• a French roll
• minced chicken or veal

Instructions

Make your stock with veal and chicken, and beat the 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 the eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.

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Source

The Lady's Own Cookery Book (1844).

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