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EINLAUF (EGG DROP)

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
flour and one-fourth cup of water, stir until smooth. Pour slowly from a
considerable height from the end of a spoon into the boiling soup. Cook
two or three minutes and serve hot; add one teaspoon of chopped parsley
to the soup.











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