Recipe - Japanese Egg Custard Soup

1 cup Juliennecut chicken or
minced shrimp; cooked
3 Water chestnuts; minced
6 Mushrooms; minced
2 Scallions; chopped
1 tablespoon Sherry (or water)
4 Eggs; beaten
1 teaspoon Salt
3 cup Beef stock
12 Spinach or lettuce leaves

Date: Sun, 10 Mar 1996 23:26:36 0800

From: "sharon@sols.com" sharon@sols.com

Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Note: grams noted in Notes section are for carbohydrate grams only.

Preheat oven to 300 degrees F. (149 degrees C.). Combine chicken or
shrimp, water chestnuts. Divide mixture evenly between 6 oven proof custard
cups. [* see note following recipe.] Beat eggs, salt and stock togethe.
Pour into custard cups. Cover each cup with two spinach or lettuce leaves.
(IMO, spinach adds more flavor.) Place filled custard cups in large pan
with 3 inches of boiling water. Cover entire pan with silver foil (shiny
side to the inside) and bake for 30 mins or until set. (When sharp knife
inserted into custard pulls out clean.)

[*The cookbook actually states "Divide sugar substitutely into 6 custard
cups." Please do not follow those directions in the cookbook. They were
obviously an error!]

Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g
Carbohydrate; 120mg Cholesterol; 972mg Sodium

NOTES : Total Grams 5.3; Grams/serving 0.9

MCRECIPE@MASTERCOOK.COM

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