| Description | | Light, but nourishing broth creates a delicious couple with fluffy, just baked omelet. |  | | Method | | Bone poultry and put in a pan with cold water, bring to a boil, remove grease and cook on low heat.On a dry pan put sliced carrot and onion in layers and braise until golden, then add to the broth. When meat is half done, add salt and parsley. Strain before serving.Omelet: Whip eggs with milk, salt to taste and pour in a greased pan. Bake in the oven until done.
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| | Ingredients | | 2 l water.800 g poultry flesh.1 ea carrot.1 ea small onion.1 ea parsley root with green.salt.Omelet.3 ea eggs.3 tb milk.2 tb butter.salt. |
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