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Pigeon Soup

4 servings

Ingredients

• pigeons (for the bouillon) (as needed)
• fine pearl barley or rice (a little)
• young carrots (as desired)
• young pea pods (as desired)
• asparagus tips or cauliflower florets (as desired)
• flour (a little)
• egg yolks (as desired)

Instructions

1. Cook pigeon bouillon like chicken broth.
2. Add fine pearl barley or rice as an inlay, and if desired, young carrots and pea pods, or asparagus tips or cauliflower florets cooked for half an hour before serving.
3. If permitted, thicken the soup with a little flour and stir in egg yolks.
4. The soup must cook for at least 2 hours and should be creamy but not thick.

Modernized from a treasured 19th-century German cookbook.