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CIORBA DE PUI (Spring Chicken Soup), Romanian
Place pieces of cleaned chicken in cold water to cover. Slowly bring to a boil and simmer, covered, adding salt and very little pepper. Melt butter, add flour, blend well and brown very lightly. Add about a cup of cold water slowly, stirring until smooth. Add this to the soup when chicken is almost done. Crush garlic to paste consistency, add cold water to dissolve it and add the water to the soup and simmer a few more minutes, Put aside when done. Beat egg yolk, add cream and stir well and add to soup only after it was removed from flame. Add lemon juice. Serve with toasted bread cubes, crackers, croutons and the pieces of chicken in the soup.
Contributed by Mrs. John Crisan, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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