Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 446
Hot Egg Bouillon.
Оглавление—One-half ounce liquid extract beef; 1 egg; salt and pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning together; add water, still stirring; strain and serve.
