Photo: Sara Cervera
Ingredients
- 1 cup spaghetti
- 3 cups white stock
- one pint of cream sauce
- one hard-boiled yolk in each bowl
Directions
1
1 cup spaghetti, 'small i/^ onion, grated fine.
2
pieces. 1 pt. cream sauce.
3
3 cups white stock.
4
Cook spaghetti in boiling, salted water. Drain off wa- ter and add heated stock. Gradually add one pint of cream sauce. Season, and, if desired, add the beaten yolk of two" eggs or serve with one hard-boiled yolk in each bowl.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive