| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Turkish |
Soups/stews |
1 |
Servings |
INGREDIENTS
| 18 |
oz |
Mutton, cut into small pieces |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1/2 |
tb |
Salt |
| 7 |
tb |
Butter |
| 4 |
tb |
Flour |
| 3 |
|
Egg yolks |
|
|
Juice of 1 lemon |
|
|
Paprika |
INSTRUCTIONS
1- Put the meat, peeled whole onion and carrot into a saucepan and add 3
litres of water. Cover and cook on low heat for 2 hours until the meat is
tender. 2- Take the meat out and tear it into very small pieces. Put them
back into the saucepan. 3- Melt 4tbs of butter in a saucepan. Add the flour
and brown it slightly for 2-3 minutes. Slowly add the stock stirring
constantly. Pour it into the soup. Cover and let simmer. 4- Put 3 egg yolks
in a bowl. Add the lemon juice and beat well. Go on beating vigorously with
afork, while adding little by little boiling soup with the help of a ladle.
Add this mixture to the soup and turn the heat off. Pour it into a soup
serving dish. 5- Heat 3 tbs of butter. Remove from heat and add the
paprika. Pour it over the soup and serve at once.
Posted to MM-Recipes Digest V4 #277 by roy@indy.net (Roy) on Oct 22, 1997
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