Egg-Bread Soup

Ingredients

• eggs
• g flour
• knob butter
• broth
• parmesan

Instructions

1. Work the three egg yolks with the flour and butter, then fold in the three whites beaten stiff.
2. Bake the mixture in a plain mould lined on the bottom with greased paper, in an oven or Dutch oven.
3. When the baked egg-bread is cooked and cooled, cut it into dice or small almond shapes.
4. Pour boiling broth over it and serve with parmesan on the side. Serves six or seven.