Broth from a turkey with tagliatelle Recipe

• 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

1. 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.
2. 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.
3. Boil three hard-boiled eggs 10-15 minutes. And clear them.
4. 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.