Snow Soup Recipe
Ingredients
2 pints of bouillon soup from pot-au-feu or bouillon cube,
2 whites of egg,
2 oz. of grated cheese {optional).
Directions
Beat the whites of egg very stiffly, and if liked gently fold in the grated cheese.
Boil some water in a large saucepan, take spoonfuls of the beaten whites of egg and poach them in it for 2 or 3 minutes while stirring the whites about in the water.
Break the whites up in small pieces about the size of a walnut and put them on top of the very hot soup which you have already poured into the tureen.
The "snowballs" are easier to make without cheese but they are not quite so savoury.
Boil some water in a large saucepan, take spoonfuls of the beaten whites of egg and poach them in it for 2 or 3 minutes while stirring the whites about in the water.
Break the whites up in small pieces about the size of a walnut and put them on top of the very hot soup which you have already poured into the tureen.
The "snowballs" are easier to make without cheese but they are not quite so savoury.
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