La Poulet Princess
|Eggs||6 , beaten|
|Chicken broth||6 Cup (96 tbs) (strained)|
|Lemon juice||4 Tablespoon|
|Sherry wine||3 Tablespoon|
|Curry powder||1 Tablespoon|
When the chicken broth has been brought to a slow boil, gradually pour in the beaten eggs to which the lemon juice has been added.
Add sherry just before removing from the fire.
To give piquancy stir in curry powder.
Place in the icebox for several hours.