From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Make the consomme up to 750 ml/1 1/4 pints (3 cups) with water, pour in a
pan and bring to the boil. Add the rice and reduce the heat to a simmer.
Beat the egg yolks in a small bowl and gradually whisk in the lemon juice.
Stir in 3 or 4 tablespoons of the hot soup, a spoonful at a time, then
slowly pour the mixture back into the hot soup, stirring all the time.
Heat, stirring, until the rice is cooked and the soup is glossy and
slightly thickened - do not allow the soup to boil or it will curdle.
Season with salt and pepper to taste and garnish with chives. Serve with
wholewheat buttered toast.
VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken
consomme. Fish stock can be made by boiling fish trimmings (bones, heads,
etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs,
1 bay leaf and 8 black peppercorns in 750 ml/1 1/4 pints (3 cups) water and
2 tablespoons white wine vinegar. Bring to the boil slowly, simmer for 45
minutes, then strain. Reduce slightly by rapid boiling, then use in the
soup as above.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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