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page 37
21. FLOUR SOUP WITH DRESSING.
Another Style.
OUN TCHORBA TERBIEHLI.
Ingredients:
Stock ................................................ for 6 plates.
Flour ............................................. 1 tablespoonful.
Egg ............................................................. 1.
Butter ............................................ 1 tablespoonful.
Onion ........................................ 1/2 (or breadcrumbs).
Salt and pepper, to taste.
Method:
This soup is prepared in exactly the same way as the flour soup in the preceding
recipe, No. 20, omitting the meat.
As to the dressing, hot butter and finely chopped onion, or the breadcrumb
combination, may also conveniently be used. (See Style No. 6.) The beaten egg,
however, should be blended with the soup before it is done, and the dressing
should be applied afterwards. Serve hot.
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