| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Chicken stock |
|
|
Salt and pepper |
|
|
Nutmeg |
| 4 |
|
Raw artichoke bottoms |
|
|
preferably fresh |
|
|
quartered and cut into |
|
|
thin slivers and topped |
|
|
with some fresh squeezed |
|
|
lemon juice |
| 6 |
|
Raw asparagus spears, cut on |
|
|
the bias 1/4 inch thick |
| 1 |
|
Lemon, halved |
| 2 |
|
Egg yolks, beaten |
| 3/4 |
c |
Shredded green leaf lettuce |
| 3 |
T |
Coarsely chopped pistachio |
|
|
nuts |
INSTRUCTIONS
In a soup pot, bring the stock to a gentle boil, season with the salt,
pepper, and nutmeg. Then add the artichoke slivers and boil for 2
minutes. Add the asparagus and juice of the lemon. Continue to cook
for 2 minutes. Turn down the heat and add the yolks , long strands
will form. Adjust the seasonings. Divide the lettuce and pistachios
between 4 bowls. Ladle the hot soup over the garnishes. Serve
immediately. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW
#EE2241 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996
08:27:35 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Give God what’s right — not what’s left.”