Chicken - And - Tomato Bouillon Recipe 1 ingredients

• (For a company dinner, Thanksgiving, etc.)
• ½ an onion
• 1 pint of water
• ¼ carrot
• 1 quart of chicken broth
• 3 tablespoonfuls of butter or dripping
• Liquid drained from 1 can of tomatoes
• 1 soup-bag
• Whites of 2 eggs
• 1 parsley branch
• Crushed shell of several eggs
• Yellow rind of 1 lemon
• Salt and pepper

To prepare this Chicken - And - Tomato Bouillon Recipe 1, first cut the onion and carrot in thin slices, and cook in the butter until softened; add the "soup-bag" (bags of sweet herbs and spices prepared especially for soup) parsley, lemon rind and water and let simmer half an hour. Add the broth, liquid drained from the tomatoes, the whites of egg slightly beaten, crushed shells, salt and pepper. Mix all together thoroughly, then set over the fire and stir constantly until the boiling point is reached. Let boil five minutes, then draw to a cool part of the range and let stand ten minutes. Strain through a napkin laid over a colander. Reheat before serving. The liquid in which a fowl has been cooked, is preferable, but broth made from the remnants and bones of a roast fowl may be used.