| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soup |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Well-flavored chicken stock or broth |
|
|
Salt and freshly ground pepper |
| 1/4 |
c |
Butter |
| 2 |
|
Thick slices crusty bread |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
|
Eggs at room temperature |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Gently heat the stock in a saucepan and season to taste with salt and
pepper. Heat the butter in a large frying pan and saut=E9 the bread on both
sides until golden. Place a slice of bread in each warmed soup bowl.
Sprinkle with a little salt and grated cheese. Break an egg into each bowl.
Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep
the stock on the heat while working, so that it remains hot enough to poach
the eggs.) Serve at once.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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