| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked crabmeat |
| 2 |
|
Eggs |
| 1/2 |
|
Head Boston lettuce |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Flake and pick over crabmeat. Beat eggs lightly. Chop lettuce. Blend
cornstarch and cold water to a paste.
2. Bring stock to a boil. Add salt and pepper. Stir in eggs quickly;
reduce heat to medium. Add cornstarch paste and cook stirring, until soup
thickens and is smooth.
3. Add crabmeat and lettuce and cook, stirring, only to heat through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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