Zuppa Alla Pavese Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Well-flavored chicken stock or broth,
Salt and freshly ground pepper,
1/4 cup: Butter,
2 Thick slices: crusty bread,
1/4 cup: Grated Parmesan cheese,
2: Eggs at room temperature,
Directions:
From: Anja Wolle
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Gently heat the stock in a saucepan and season to taste with salt and
pepper. Heat the butter in a large frying pan and saut=E9 the bread on both
sides until golden. Place a slice of bread in each warmed soup bowl.
Sprinkle with a little salt and grated cheese. Break an egg into each bowl.
Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep
the stock on the heat while working, so that it remains hot enough to poach
the eggs.) Serve at once.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Gently heat the stock in a saucepan and season to taste with salt and
pepper. Heat the butter in a large frying pan and saut=E9 the bread on both
sides until golden. Place a slice of bread in each warmed soup bowl.
Sprinkle with a little salt and grated cheese. Break an egg into each bowl.
Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep
the stock on the heat while working, so that it remains hot enough to poach
the eggs.) Serve at once.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Soup