Mourtayrol from The Cooking of the Mediterranean by Jane Grigson
A Languedoc soup made with the liquor of a boiled fowl and thickened with a bread sauce that is yellow with saffron. Any chicken stock you have will do.
Ingredients
- a generous pinch of saffron filaments
- 1.5 litres (2½ pints) well-flavoured chicken stock
- salt and pepper
- 2 × 15 ml spoon (2 tablespoons) fruity olive oil
- 125 g (4½ oz) crust-free bread, sliced
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