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Classic
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page 22
1. PLAIN BROTH. Of Meat Chicken or Other Fowls.
SADEH ET SOUYOU.
Ingredients:
Stock ............................................ for 6 plates.
Parsley ............................................... 1 bunch.
Lemon ........................................................1.
Salt and pepper, to taste.
Method:
Serve rich, hot broth, seasoned to taste with salt and pepper with lemon, after
boiling with one heavy bunch of parsley hung in the vessel.
2. PLAIN BROTH WITH EGGS.
SADEH ET SOUYOU YOUMOURTALI.
Ingredients:
Stock ............................................. for 6 plates.
Eggs ..........................................................6.
Salt and pepper, to taste.
Method:
Serve rich, hot broth, after it is prepared in the same manner as described in
Style No. 1, breaking one raw egg in each plate of it.
The broth should be so hot as to cause the white of the eggs to become partially
poached.
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