This delicious soup is a nice way to begin a festive dinner.
Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Serves 4
Ingredients:
• 2 eggs
• 4 tbsp. milk (To reduce the fat content of this dish, use skim milk.)
• ¼ tsp. salt
• Pinch of nutmeg
• 1 tbsp. parsley, washed and finely chopped
• 6 c. water
• 4 beef bouillon cubes (To make this a vegetarian soup, use vegetable bouillon cubes.)
Preparation:
1. Preheat oven to 350°F.
2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.
3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.
4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.
5. Turn out custard and slice into long, thin strips.
6. Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.
7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.
8. Pour into soup dishes and serve.
This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p36'
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s...
-
A thirteenth-century cookery book contains one of the first written references to the tiny flour pellets called couscous. At the time, the a...
-
Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' bo...
-
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the ...
-
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse ha...
-
There is a lot of romance about roast goose for Christmas, probably stemming from the Yuletide dinner scenes in British tales or from the Ge...
-
These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be fore...
-
Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and...
-
Rice is the staple for about half the world’s population, especially across large parts of Asia, but also in Latin America. A descendent of ...
-
Barley was likely the most important grain of ancient civilizations, from the Chinese to the Egyptians, from the Greeks to the Romans. Celeb...
No comments:
Post a Comment