Heat one quart of chicken stock. You can utilize for this the liquor in which a fowl has been boiled, or that in which the carcasses of cooked fowls have been boiled for hours. When it boils, stir in the finely minced giblets of two fowls with a little chopped parsley, cook half an hour and thicken with two table-spoonfuls of brown roux. Season judiciously.

This popular soup is made still better if force-meat balls of hard-boiled yolks, rubbed to a paste with a little butter, bound with a raw egg and rolled in browned flour, be dropped in one minute before the soup leaves the fire.