| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
California |
|
6 |
Servings |
INGREDIENTS
| 3 |
cn |
Chicken broth (13 3/4 oz |
|
|
Each) |
| 3 |
tb |
Long-grain rice — uncooked |
| 5 |
|
Eggs |
| 1/4 |
c |
Fresh lemon juice |
|
|
Lemon slices |
INSTRUCTIONS
1. In a medium saucepan simmer broth and rice, covered, until rice is
tender (about 20 minutes). 2. In a bowl, beat eggs until foamy; gradually
mix in lemon juice, beating until blended. Pour part of the soup slowly
into egg mixture; then return mixture to remainder of soup, stirring
constantly. Stir over low heat until hot, but do not boil. Serve at once,
garnish with lemon slices.
Recipe By : the California Culinary Academy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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