| 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.
A Message from our Provider:
“You’ve achieved nothing until you find God”