Recipe - Italian Marriage Soup

3 Three fourths cup Beef or chicken stock
One fourth cup Fine egg noodles; broken
into pieces
2 tablespoon Unsalted butter
One fourth cup Freshly grated Parmesan
cheese
1 Egg yolk
4 tablespoon Light cream
Freshly grated nutmeg

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Bring the stock to boiling point in a pan. Add the noodles and cook for 3
to 4 minutes, or until tender. Blend the butter with the cheese and egg
yolk, and gradually add the cream. Stir a little hot soup into the egg
mixture, then pour back into the soup and stir until the mixture is
thickened and creamy. Add nutmeg to taste and serve at once.

EATL DIGEST 1 JULY 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.