Preparation:
- After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid.
- Add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Vermicelli is very well adapted for this broth.
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Where’s the rest of the recipe???
That is all. This is recipe from an old cookbook.