Preparation: Boil the chicken broth, or shortcut, use chicken stock cubes. Pour the broth in a larg

Latvian french chef По-русски RSS Set as default page Click on BBC News and Move the icon to the Home icon to set the BBC News as your home page. Vacancies Humor E-mail Horoscopes Spoki.lv Game Cheats TV program Shops Archive Search

Reičala Kū is an English chef who lives in Paris and has written a wonderful cookbooks. Rachel and I am inspired by her every dish that was created in Paris in a small kitchen is very delicious and of trying to draw! As to me, Tallinn french chef became cool and autumnal time flipping through her wrote his cookbook I decided that I wanted to just such an aromatic broth soup.
Ingredients: Chicken broth 2 l; Carrots 3 pcs. Some 10 pieces of raw mushrooms chicken breast 500g White bread without crust 100 g Coffee cream 100 ml Ola and egg yolk Salt and pepper 1 tsp. Grated nutmeg french chef 1 tsp.
Preparation: Boil the chicken broth, or shortcut, use chicken stock cubes. Pour the broth in a large pot and add the carrot slices present. Bring to the boil and continue to boil it for 10 minutes. In the meantime, prepare the chicken meatballs. Place in a blender chicken breast, white bread without crust, coffee cream, eggs and egg yolk, salt, freshly ground pepper and grated nutmeg. Mix all the ingredients evenly. From the weight of the finished meatballs with two tējkarošu help. Place in boiling broth at present. french chef Wash and cut the mushrooms lengthwise. french chef Add soup mushrooms and cook for 5 minutes. Serve the soup with finely chopped parsley. french chef Article Comments (4)
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