METHOD OF PREPARATION COURSES:
Treated chicken put in a pot, add water so that water covered the carcass, add onion, coarsely chopped carrots and cook, stirring occasionally removing the stock foam. Cooked chicken is removed from the broth, cut into pieces, drain broth.
For the minced venison twice mince, add the cooked rice until half, finely to cut and fried in oil, onion, crushed coriander, salt, pepper, mix thoroughly. Molded from minced small balls, which are then cooked in the broth boil. Rub the egg yolk, add lemon juice and mix well. The resulting flow into the soup and warm, stirring and boiling, otherwise the yolk will be curtailed.
When serving, sprinkle with chopped parsley soup and put an a la carte chicken pieces.