| 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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