Egg Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- A tablespoonful of flour
- 4 eggs
- 2 small blades of finely-pounded mace
- 2 quart stock No. 105
Instructions
- Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time.
- Simmer for 1/4 of an hour.
- Season and serve with a French roll in the tureen, or fried sippets of bread.