Yield: 6 Servings
Measure | Ingredient |
---|---|
4½ cup | Chicken stock (see index) |
3 \N | Eggs; slightly beaten |
2½ tablespoon | Flour |
½ cup | Grated Swiss cheese |
3 tablespoons | Grated Parmesan cheese |
1 dash | Nutmeg |
¼ teaspoon | Salt |
6 slices | Bread; toasted |
\N \N | Chopped parsley |
1. Bring 3-½ 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, .