Poultry ragout soup
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ingrediencie
20 g oil 1 pk onion 100 g veal 1 pk veal thymus 1 pk pork tongue 1/4 pk chicken 2 pk mushroom 10 g butter 100 g asparagus 50 g peas 30 g flour 30 g butter 3 tbsp cream 1 pk egg yolk 1/2 pk cauliflower to taste salt,ground black pepper,parsley
procedure
1. Fry the onion in oil until pink, add the veal, season with salt and simmer for a while. Then add the chicken with the thymus gland and simmer until tender. Cover with water while stewing. 2. Prepare a roux from flour and butter, cover with salted water, add disassembled cauliflower, peas, chopped asparagus, chopped mushrooms smothered in butter. 3. Next, add peeled, chopped tongue, braised veal, boneless chicken, all cut into pieces, pour the juice from the stewing and simmer. Before serving, add the egg yolk beaten in the cream, ground pepper and parsley.
