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domingo, 1 de enero de 2012

Chicken and Carrot Soup

An easy to make soup, may be made by using chicken bouillon cubes, coloring and flavoring with carrots in the following manner:  Trim and scrape the vegetables, then grate on a fine grater until you have enough pulp to impart an amber tint to the bouillon.  Serve in marmites, garnished with egg balls made from hard-cooked yolks and fine crumbs, bound with beaten whites.

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