The soup is now slowly boiled for one hour. The scum and fat must be taken off.
Now the meat with the red wine are put in.
The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish.
It requires 3 hours to cook this soup.
No. 45—POTATO SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 2 lbs. of raw or unboiled peeled potatoes
- 2 qts. bouillon of ox bones (soup-bones) or bouillon of rabbitroast
- bones, or bouillon of poultryroast bones
- 1 roll cut into small cubes
- ½ tbsp. of butter
Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If you wish you may leave the pieces of potatoes whole.
The roll cubes are toasted light yellow and put into the soup or served with it.
Remarks: Potato soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup.