Poach some eggs in the soup allowing one per person. Remove the Bouquet garni and orange peel; place thick slices of French bread in a dish and soak it with some of the liquid of the soup. Place the potatoes in a separate dish and arrange the eggs on top and sprinkle with chopped parsley. Serve the remainder of the soup separately.
(This is the Provençale housewife’s method.)
© 1903 All rights reserved. Published by Taylor and Francis.