| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Soft butter |
| 1 |
|
Egg plus |
| 1 |
|
Additional egg yolk |
| 1/2 |
c |
Heavy cream |
| 1 |
pn |
Nutmeg |
| 4 |
c |
Chicken stock used for soup broth |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:26:36 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Note: grams noted in Notes section are for carbohydrate grams only.
Spray top of double boiler with cooking spray. Rub pan with butter Place
eggs, cream, salt and nutmeg in small bowl and beat together with fork.
Pour egg mixture into top of double boiler. Cook over hot ( but not
boiling) water for 45 mins. or until firm and set. Turn out onto waxed
paper to cool. In the meantime, heat chicken stock in separate pot. When
'dumpling' has cooled, slice into cubes. Add cubes of dumpling to clear,
hot, chicken stock. Serve piping hot into individual sou bowls.
Per serving: 123 Calories; 13g Fat (95% calories from fat); 1g Protein; 1g
Carbohydrate; 47mg Cholesterol; 35mg Sodium
NOTES : Total Grams- 5.3; Grams/serving- 1.3
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”