Jellied Chicken Soup
|Parsley sprig||1 , chopped fine|
|Lemon juice||1 Tablespoon|
1. Add chopped carrot and onion to broth in a saucepan and cook on a gentle fire.
2. Add cloves, bayleaf and parsley and boil.
3. Strain, stir in lemon juice and cool.
4. Remove fat and reheat in double saucepan.
5. Whisk egg yolk and cream and whisk into soup. Do not let it boil.
6. Add gelatin and set in individual bowls.