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Classic
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page 15
very fine, and also one onion. Pour off the liquor from the bones, and strain.
Cut up liver and gizzard fine and return to stock. Add all the ingredients, with
one teaspoonful of salt and one tablespoonful of syou. Boil all together for one
hour.
GAI GRUN YUNG WAA
(Bird's-nest Soup)
One half pound of bird's nest; one pint of chicken stock; one quarter pound of
cooked breast of chicken; one boiled egg; one quarter pound of minced ham; one
teaspoonful of salt.
To make this soup, the bird's nest is first boiled an hour, then drained and put
into cold water. Meanwhile the cooked chicken meat is well pounded, so as not to
be in large or hard pieces, and a cupful of the cold stock is added to it. Next
the bird's nest is taken from the cold water and well drained, and added to the
soup stock. Boil for half an hour. Now the chicken meat is added, and also the
egg, the latter having previously been finely
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