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Method
Peel and finely chop the onions, fry in goose fat.
Sprinkle with flour and cover with a litre of
chicken stock. Add the peeled, crushed garlic and
the tomato purée. Season to taste and leave to cook
for 30 minutes.
Toast thin slices of ‘country’ bread, place in the
bottom of the soup bowls and pepper.
Mix the egg yolks in a little stock, pour into the
soup, whisking all the while. Do not allow the soup
to boil. Pour over the bread.
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