- Rawan - 500 Gira
- Bouillon - 1 Liter
- Albasa - 1 Kayan
- Carrot - 2 guda
- Tafarnuwa - 1 Kayan (shugaban)
- Masukoki - 250 Giras
- Carnation - 2 guda
- Yolk kwai - 2 guda
- Kirim mai tsami - 180 milliliters
- Lemon ruwan 'ya'yan itace - 1 st. a spoonful
- A bouquet na na yaji ganye - 1 Kayan (thyme, bay ganye, faski)
- Salt, barkono - - Don dandana
An sare dabbar dabbar cikin manyan cubes, a cikin babban saucepan. Mun tsabtace kwan fitila, saka kusoshi a ciki. Ƙara albasa zuwa nama a cikin wani saucepan. Karas a yanka a sassa daban-daban, an yanke kan tafarnuwa cikin rabi. Ƙara zuwa kwanon rufi. Muna daura kayan ganyayyaki a cikin bouquet. Sanya dafa a cikin kwanon rufi. Cika abubuwan da ke ciki na kwanon rufi tare da dakin-zazzabi broth. Rufe murfin, sanya wuta ta matsakaici kuma dafa don rabin sa'a. Bayan lokacin da aka ƙayyade, muna ƙara namomin kaza, gishiri da barkono zuwa kwanon rufi. Rufe kuma dafa don rabin rabin sa'a. An cire ma'anar broth. Albasa, tafarnuwa da bunch an jefa su. An saka turma, karas da namomin kaza a cikin tasa, an rufe shi da murfi da tawul - don kada a kwantar. Zuba broth a cikin kwanon rufi. Mix kwai yolks da kirim mai tsami. An zuba ruwan magani a cikin ruwan zafi mai zafi. Beat da whisk har sai da kama da kuma dumi shi a kan zafi mai zafi, amma kada ku kawo shi ga tafasa. Cire saukin daga wuta, saka kayan naman, da karas da namomin kaza a cikin wani abincin miya. A nan mun ƙara ruwan 'ya'yan lemun tsami. Dama kuma bar minti 10 karkashin murfi. Ku bauta wa har sai tasa ta sanyaya. Bon sha'awa!
Ayyuka: 5