| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | St. Louis | Poultry | 6 | Servings |
INGREDIENTS
| 4 1/2 | c | Chicken stock (see index) |
| 3 | Eggs; slightly beaten | |
| 2 1/2 | tb | Flour |
| 1/2 | c | Grated Swiss cheese |
| 3 | tb | Grated Parmesan cheese |
| 1 | ds | Nutmeg |
| 1/4 | ts | Salt |
| 6 | sl | Bread; toasted |
| Chopped parsley |
INSTRUCTIONS
1. Bring 3-1/2 cups stock to a boil. Reduce heat and simmer. 2. Combine eggs and flour. Stir in cheeses, nutmeg and salt. Gradually stir in remaining stock. 3. Stir a small amount of hot stock into egg mixture. 4. Slowly stir egg mixture into simmering stock. 5. Continue to cook, stirring constantly, until mixture thickens, about 3 to 4 minutes. 6. Remove crust from bread. Toast, then cut into quarters. Float on soup. Garnish with chopped parsley. DOMINIC'S WILSON AVENUE, ST. LOUIS WINE: CORVO SALAPARUTA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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