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Chicken Velvet and Lettuce Soup

1 Chicken breast
1/2 c Stock
1 Egg white
2 c Lettuce
2 tb Smoked ham
6 c Stock
1 ts Salt
1/2 ts Sugar


Skin and bone chicken breast; pound meat with mallet or side of cleaver, then mince fine, removing tendons. Blend in stock.


Beat egg white until fluffy but not stiff. Fold into chicken mixture. Cut lettuce in strips. Mince ham.


Bring remaining stock to a boil. Add lettuce, salt and sugar. Bring to a boil again; remove at once from heat.


Stir in chicken mixture. Garnish with minced ham. Serve at once.


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