Ingredients
- Stock
- Eggs
Directions
1
Whip up 3–4 eggs.
2
Gradually add hot stock to them, and keep on whisking them up until they begin to curdle.
3
Keep the soup hot in a bain-marie .
4
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 by Emily Waters .
Recipe sourced from
wikibooks