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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy St. Louis Poultry 6 Servings

INGREDIENTS

4 1/2 c Chicken stock (see index)
3 Eggs; slightly beaten
2 1/2 tb Flour
1/2 c Grated Swiss cheese
3 tb Grated Parmesan cheese
1 ds Nutmeg
1/4 ts Salt
6 sl Bread; toasted
Chopped parsley

INSTRUCTIONS

1. Bring 3-1/2 cups stock to a boil.  Reduce heat and simmer.
2. Combine eggs and flour. Stir in cheeses, nutmeg and salt. Gradually stir
in remaining stock.
3. Stir a small amount of hot stock into egg mixture.
4. Slowly stir egg mixture into simmering stock.
5. Continue to cook, stirring constantly, until mixture thickens, about 3
to 4 minutes.
6. Remove crust from bread. Toast, then cut into quarters. Float on soup.
Garnish with chopped parsley.
DOMINIC'S
WILSON AVENUE, ST. LOUIS
WINE:  CORVO SALAPARUTA
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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