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CHERVIL SOUP

(Belgian) - (The Belgian Cook-book)







Into a quart of boiling water throw two tablespoonfuls of either semolina
or tapioca: let it boil for eight minutes with a dust of salt and pepper.
Meanwhile, take your tureen, put quickly into it two yolks of very fresh
eggs, add two pats of butter and two small spoonfuls of water to mix it.
Stir quickly with the spoon, and when the soup has done its eight
minutes' boiling, pour it on the egg and butter in the tureen. This is an
extremely good soup. It is rendered still better by a small quantity of
Bovril.











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