 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
|
a different kind of soup done with egg white separated from the yolks Ingredients:
1 quart milk |
1 1/2 ounces butter |
2 eggs, separated |
1 tablespoon parsley, chopped |
1 mace blade |
1 ounce flour |
1 garlic clove |
2 ounces cheese |
1 onion |
1 celery rib |
salt and pepper |
Directions:
1. Melt butter.
2. add to flour, then the milk be degrees.
3. stir thoroughly.
4. boil well and add garlic celery and mace.
5. barely simmer for 20-30 minutes, until soup is well flavoured.
6. cool slightly and then add the yolks of the eggs.
7. reheat, without boiling.
8. season and add grated cheese.
9. beat the egg whites to a stiff froth.
10. fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.
11. serve with fried croutons of bread.
|
|