Ragout Soup with Liver

From the poultry giblets and soup vegetables is prepared a power broth. When the meat is soft, the soup is passed through a sieve. The meat is dissolved from the bones and chopped together with the soup vegetables. The liver is mashed raw. The egg yolks are mixed with enough flour to make a soft pasta dough, and small specks are plucked into the soup.

Then the soup is boiled repeatedly. The pureed liver is added to the soup, as well as the chopped meat and vegetables.

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