White Soup No 5 Recipe

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.

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