Cookbook:Stracciatella II

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Cookbook | Ingredients | Recipes | Soups

Tuscan Soup or Stracciatella

Ingredients[edit]

Procedure[edit]

Whip up three or four eggs, gradually add good stock to them, and keep on whisking them up until they begin to curdle. Keep the soup hot in a bain-marie.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.