| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Soup | 2 | Servings |
INGREDIENTS
| 3 3/4 | c | Beef or chicken stock |
| 1/4 | c | Fine egg noodles; broken into pieces |
| 2 | tb | Unsalted butter |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1 | Egg yolk | |
| 4 | tb | Light cream |
| Freshly grated nutmeg |
INSTRUCTIONS
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 Bring the stock to boiling point in a pan. Add the noodles and cook for 3 to 4 minutes, or until tender. Blend the butter with the cheese and egg yolk, and gradually add the cream. Stir a little hot soup into the egg mixture, then pour back into the soup and stir until the mixture is thickened and creamy. Add nutmeg to taste and serve at once. 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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