Royal poultry broth

Ingredients for 10 servings:

• 2 ½ liters of meat broth
• 300 g root vegetables
• 600 g poultry giblets
• 3 egg whites
• 40 g parsley root(s)
• 200 g leek
• Salt
• Bay leaf
• Allspice
• Carnation(s)
• 100 g butter
• 2 egg yolks
• 4 eggs
• 0.2 liters of milk (3.5% fat)
• Salt
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Chicken broth with egg custard and leek. Prepared with meat broth.

Bring the meat broth to a boil with the chicken giblets, and skim the egg whites off the surface with a slotted spoon. Add the soup vegetables and season with salt, cloves, bay leaves, and allspice. Simmer until the desired strong flavor is achieved (about 60 minutes). Lightly beat the egg whites. Slowly add them to the broth and simmer for about another 10 minutes. Strain the chicken broth through cheesecloth. Wash, chop, and blanch the leek. For the egg custard, combine the last 5 ingredients, grease the baking dish with the specified amount of butter, and pour in the egg and milk mixture. Poach at about 80°C until the egg custard is firm. Finally, let the egg custard cool in the refrigerator and turn out. Cut the egg custard and arrange in the center, then pour in the soup. Decorate with the blanched leek.