Egg Soup.
1 quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday’s soup, strained; 4 beaten eggs; parsley, salt and pepper; dice of stale bread.
Cool and skim the quart of water in which have been boiled for one hour the cleaned feet and giblets of your chickens. (Salt the giblets and put them in the refrigerator.) Set this broth over the fire, and season. When it boils, take it off, pour it upon the beaten eggs; put all into a jar and set in boiling water, stirring until it thickens. Heat in another saucepan the remains of yesterday’s soup—or, if you have none, a scant quantity of milk, thickened with floured butter; pour into a tureen, add the egg-broth, and throw in a good handful of stale bread-dice. Stir well and serve.