2 l water.
800 g poultry flesh.
1 ea carrot.
1 ea small onion.
1 ea parsley root with green.
salt.
Omelet.
3 ea eggs.
3 tb milk.
2 tb butter.
salt.

Bone poultry and put in a pan with cold water, bring to a boil, remove grease and cook on low heat.On a dry pan put sliced carrot and onion in layers and braise until golden, then add to the broth. When meat is half done, add salt and parsley. Strain before serving.Omelet: Whip eggs with milk, salt to taste and pour in a greased pan. Bake in the oven until done.
http://www.russianfoods.com