Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 46

2 yolks.

1 egg.

1/4 teaspoonful salt.

Little pepper.

1/2 cup beef stock.

Beat the eggs slightly or until well mixed, add the seasonings and the clear stock. Pour into a dish so it will be about one inch thick. Set it in a pan of hot water and place in a moderate oven until it is firm. Do not let it brown on top. When cold cut it into cubes or into fancy shapes with the cutter. Place carefully in the tureen after the soup is in it. Allow four or five pieces to each person.