This was served almost everyday to students at the
Goethe Institute at Rothenburg of der Tauber.
2 c. chicken broth or consomme
2 egg whites
Heat broth to just under boiling. Very slowly, but
steadily, drop in a thin stream of egg white. Cooks into a
ribbon-like form in the broth. Makes an unusual and good
tasting first course. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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