Put cross rib in cold water with the cleaned greens, grained soup and bay leaf seasoning and boil for 60 min in an open saucepan on low heat.
Add the chicken gizzards and cook for another 45 minutes. Then add chicken liver and cook for 5 minutes.
Put everything through a sieve (put a few carrot slices aside) into another saucepan.
Take out the gizzards, rib meat and liver and cut them into small pieces.
Cool the clear soup.
Stir the eggs, blended, into the cold butter and bring to a simmer at low temperature or in a bain-marie, stirring.
Add meat pieces and a few carrot slices and heat again.
Transfer the soup into a preheated tureen, pour in enough chopped chervil, stir briefly and serve hot.
Serve with fresh white bread.
Per person: 758 calories / 3170 joules
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