Chicken Soup with Egg Sauce
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Ingredients
1 1/2 quart chicken broth
1/3 cup rice or vermicelli
Salt
2 eggs
1 lemon
Put rice in salted boiling broth and cook until rice is tender. Beat egg and lemon juice together in a bowl, add slowly a cup of the hot broth and mix well. Pour this sauce again slowly into the pot containing the broth which must not be too hot, otherwise the egg curdles. Keep stirring until the sauce is blended with broth. Serves 5. When heating the soup use very low fire.
