Egg Drop Soup

Mix the egg with the remaining ingredients, pour into a small greased mold (possibly a cup) and set in a bain-marie with the lid closed. Cool, remove from the mold and cut into small pieces with a kitchen knife. Draw the egg custard in a beef broth and sprinkle with chive rolls or parsley.

As a festive menu with egg drop soup

Salmon-trout terrine Turkey with chestnut stuffing Plumcake

Pineapple cream ice cream

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