5-6 lb. chicken
Gizzard & liver
1/4 lb. ham
2 tbsp. butter
1 onion, chopped
1 1/4 c. bread crumbs
1/4 c. light cream
2 tbsp. chopped parsley
4 tsp. salt
1 tsp. pepper
2 egg yolks
2 egg whites
1 lb. short ribs beef
3 qt. water
3 carrots, peeled & sliced
1 bay leaf
1 onion
3 sprigs parsley
1/4 tsp. thyme
1 c. rice

Wash and dry the chicken. Chop the gizzard, liver and ham or grind in a food chopper. Melt the butter in a skillet. Add the onion and saute for 5 minutes. Place the bread crumbs in a bowl and moisten with the cream. Add the sauteed onion, the ham mixture, parsley, 1 teaspoon of salt, 1/2 teaspoon of pepper and the egg yolks. Mix well. Beat the egg whites until stiff but not dry and fold into the bread-crumb mixture. Stuff the chicken and carefully fasten the opening with skewers or thread. Truss.

Place the beef and water in a large heavy saucepan. Bring to a boil. Add the chicken, carrots, bay leaf, onion, parsley, thyme and the remaining salt and pepper. Cover and cook over low heat for 3 hours or until meats are tender. About 30 minutes before the cooking time is up, transfer 3 cups of the soup to another saucepan. Wash the rice in warm water and add. Cover and cook over low heat 20 minutes. The soup is usually served as a separate course, together with the carrots. The meats are served with the rice.