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Classic
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page 23
3. PLAIN BROTH WITH DRESSING.
SADEH ET SOUYOU TERBIEHLI.
Ingredients:
Stock .............................................. for 6 plates.
Lemon ..........................................................1.
Egg ............................................................1.
Salt and pepper, to taste.
Method:
Bring the broth to a boil, season to taste and have it ready for the following
dressing:
Beat the egg and mix well with the juice of the lemon, blend the mixture with
some of the broth, then pour into the vessel, stir well and serve hot.
4. RICE-SOUP, PLAIN.
PIRINTCH TCHORBA SADEH.
Ingredients:
Stock ................................................ for 6 plates.
Rice ................................................... 1/4 cupful.
Lemon ............................................................1.
Salt and pepper, to taste.
Method:
Wash the rice well and boil in plain water until half done. Strain and pass
through cold water three or four times. Then, after seasoning it
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