| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Omani |
Romanian, Soups |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Bacon, minced |
| 4 |
x |
Green onions minced |
|
|
Garlic clove, minced |
| 2 |
x |
Lettuce heads |
| 8 |
c |
Water |
|
|
Egg yolk |
| 1/2 |
c |
Cream(sweet table or top) |
|
|
Parsley, to taste |
|
|
Pepper and salt, to taste |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Cook slowly minced onion and garlic in melted fat until soft but not
browned. Wash lettuce; tear into small pieces, add to onion mixture and
cook about 10 min. Add salt, pepper, water and simmer 15 min. Add lemon
juice and simmer 5 more min. Add lemon juice and simmer 5 more min. Beat
yolk in a large serving bowl and add cream. Pour soup very slowly over egg
mixture, stirring vigorously to prevent curdling. Do not cook again.
Sprinkle Minced parsley on top. Serve with crackers or toast or hot corn
meal mush(mamaliga).
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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