Birds Nest Soup
|Chopped chicken meat||1 Ounce|
|Chopped boiled ham||1 Ounce|
|Chicken stock||1 3⁄4 Pint (4 1/4 Cup)|
|Egg white||1 , beaten|
Well cover the birds' nests with cold water and leave them to soak overnight.
Finely chop the chicken meat and ham (which should have no fat in it) and keep them separate.
Drain the birds' nests.
Remove and discard any feathers then rinse and drain the nests again.
Turn the nests into a pot and add the cold stock.
Bring to the boil, then cover and simmer for 1 hour.
Taste and, if necessary, add salt.
If the stock has boiled down too much add hot water not more stock because that would increase the saltiness too much.
Add the chicken meat and cook for 3 minutes.
Blend the cornflour with the water, stir it in and boil for 1 1/2 minutes.
Remove from heat and whisk in beaten egg white.
Turn the soup into a tureen or individual bowls; sprinkle the ham on top.