11352 90 minutes 60 minutes Thu Jan 03 05:57:12 -0800 2008 Thu Jan 03 09:27:00 -0800 2008 User http://www.chow.com/recipes/11352 Thu, 03 Jan 2008 17:27:00 GMT Nice broth which will warm your paunchy with out anything else!

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Wash out meat, clear a bulb and make an incision it cross-wise to the middle. Clear a carrot. All it put in a pan and fill in with water, add a bay leaf and pepper peas. Cook it for 1 hour on small fire as will begin to boil start to skim, (that the broth was transparent). After meat has reached readiness, get all from a broth: meat, a bulb and a carrot. Touch meat from bones and divide into small slices and return it back in a broth. Slice carrot to ringlets and also return in broth. Thrown out a onion. And boil broth even 10-15 minutes. The broth is ready.

Boil water, add a teaspoon of an olive oil and salt to taste. Then throw tagliatelle. Cook until readiness. Reject noodles in skimmer and wash out its with warm water. Add a butter.

Boil three hard-boiled eggs 10-15 minutes. And clear them.

In a plate put tagliatelle, one egg cutted on four parts, fill in with a broth with meat and carrot slices. The fresh greens are cut, and fall down in the plate centre.

]]> http://www.chow.com pavlentij 49 Soup/Salad/Sandwich 1/4 turkeys or chicken meat

]]> 1 onion (average size)

]]> 1 carrot (average size)

]]> 3 bay leaves

]]> 10 peas of pepper black (not fragrant)

]]> 3 chicken eggs

]]> 5 tangles noodles house (Tagliatelle)

]]> 1/2 bunches of greens (fennel/parsley)

]]> olive oil

]]> salt

]]> 1082 broth 7155 tagliatelle 211 turkey