Ingredients Edit

• 2 l water
• 800 g poultry flesh
• 1 carrot
• 1 small onion
• 1 parsley root with green
• salt

Omelet Edit

• 3 eggs
• 3 tbsp milk
• 2 tbsp butter
• salt

Directions Edit

1. Bone the poultry and put the meat in a pan with cold water, boil, remove the grease and simmer on low heat.
2. In a dry pan put sliced carrot and onion in layers and saute, then add to the broth.
3. When the meat is half done, add salt and parsley.
4. Strain before serving. Note: The meat works well in a meat salad.

Omelet Edit

1. Melt the butter in an oven-proof pan.
2. Whip the eggs with milk, salt to taste and pour yhem in the buttered pan.
3. Bake in a 375F oven until done.
4. Roll up the omelet loosely and cut it into 1cm wide strips
5. Place several egg strips into each soup dish and pour some broth to fill the dish as desired.