The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Chris_ on January 21, 2011, 09:23:03 AM
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4 egg yolks
6 cups undiluted beef bouillon (canned or home-made)
1/2 cup heavy cream
6 slices long Italian bread
Grated Parmesan cheese
In a small bowl, beat egg yolks with cream till blended. Pour beef bouillon into medium saucepan and add cream mixture; heat slowly, stirring constantly, until soup just comes to a boil (do not boil). Meanwhile, in the broiler, toast bread on both sides. To serve, float 1 slice of toasted bread on each serving. Pass Parmesan cheese.
Soup for Sunday Supper (http://1957timecapsule.wordpress.com/2011/01/20/january-20-1957-soup-for-sunday-supper/)
This looks tasty. I might get fancy and add a little meat to it... maybe oxtail or something similar.
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I had a tough time beating those eggs. The belt just splattered them all over.....
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I had a tough time beating those eggs. Th belt just splattered them all over.....
You should've used a switch - a fresh-cut hickory switch.
Bitchslapped for making a mess.
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an elm tree switch won't work??
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an elm tree switch won't work??
Gotta be green if it's elm. Hickory's mo betta.
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Gotta be green if it's elm. Hickory's mo betta.
But what if I only have pecan switches??
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But what if I only have pecan switches??
then you're shit outta luck. Take your bitchslap like a man. :lmao:
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I made this and it looks nothing like the picture. :mad:
If you want it to look like the picture, I would recommend a dark roux of unsalted butter and flour instead of the eggs and cream. I'll try that next time.
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Oh lawd. I made this using clarified beef fat (tallow) to make a light roux instead of using the eggs and cream, and I browned some onions to go in the soup. I used half a cup of roux (half a cup of flour + half a cup of fat).
I'm die.