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Classic
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page 36
20. FLOUR SOUP WITH DRESSING.
OUN TCHORBA TERBIEHLI.
Ingredients:
Stock ................................................ for 6 plates.
Meat ........................................... 1/8 pound, boneless.
Flour ............................................. 1 tablespoonful.
Egg ............................................................. 1.
Lemon ........................................................... 1.
Salt and pepper, to taste.
Method:
Cut the meat into very small pieces and boil in broth until quite tender. When
nearly done, blend the flour with a little plain water into a thin paste and
pour into the soup gradually, meanwhile stirring the soup gently to prevent
coagulation. Season to taste. The soup should continue to simmer, over a slow
fire, until well done--that is, until the smell of the flour is eliminated.
Dressing with beaten egg and lemon juice should be added in the same manner as
described in Style No. 3. Serve hot.
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