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1902 - With a Saucepan Over the Sea

Monte Carlo - Egg Soup

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Culinary Articles » Old Recipes and Ancient Recipes » 1902 - With a Saucepan Over the Sea Recipes

1902 - With a Saucepan Over the Sea
Monte Carlo - Egg Soup

Cut 6 slices of stale bread and dip them lightly in sugar.
Put them in the oven to brown,
and have ready 1 pint of white stock and 1 pint of boiling milk,
blended with the yolks of 3 eggs and 1ounce of butter.
Add salt, pepper, and nutmeg and a spoonful of chopped parsley.
Pour over the slices of toast and serve, after keeping hot, ten minutes.


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