Mimosa Soup Recipe
Ingredients
1 3/4 pints of bouillon from pot-au-feu,
4 yolks of hard-boiled egg.
Directions
Fill a soup tureen with very hot clear consomme, bouillon or stock, and press the hard-boiled yolks of egg through a coarse strainer placed over it.
Be careful that the strainer does not touch the soup.
Be careful that the strainer does not touch the soup.
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