Recipe - Zuppa Alla Pavese

2 One half cup Wellflavored chicken stock
or broth
Salt and freshly ground
pepper
One fourth cup Butter
2 Thick slices crusty bread
One fourth cup Grated Parmesan cheese
2 Eggs at room temperature

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

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.

EATL DIGEST 1 JULY 96

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