Post by chromedome on Sept 27, 2002 13:00:21 GMT -6
Japanese Egg Custard Soup
Serving Size : 6
1 cup julienne-cut chicken or diced shrimp cooked
3 water chestnuts -- diced
6 mushrooms -- diced
2 scallions -- chopped
1 tablespoon sherry (or water)
4 eggs -- beaten
1 teaspoon salt
3 cups beef stock
12 spinach or lettuce leaves
Preheat oven to 300 degrees F. (149 degrees C.).
Combine chicken or shrimp, water chestnuts. Divide mixture evenly between 6 oven proof custard cups. [/li][li] Beat eggs, salt and stock togethe. Pour into custard cups. Cover each cup ith two spinach or lettuce leaves. (IMO, spinach adds more flavor.) Place filled custard cups in large pan with 3 inches of boiling water.Cover
entire pan with silver foil (shiny side to the inside) and bake for 30 mins or until set. (When sharp knife inserted into custard pulls out clean.)
Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g
Carbohydrate; 120mg Cholesterol; 972mg Sodium
Serving Size : 6
1 cup julienne-cut chicken or diced shrimp cooked
3 water chestnuts -- diced
6 mushrooms -- diced
2 scallions -- chopped
1 tablespoon sherry (or water)
4 eggs -- beaten
1 teaspoon salt
3 cups beef stock
12 spinach or lettuce leaves
Preheat oven to 300 degrees F. (149 degrees C.).
Combine chicken or shrimp, water chestnuts. Divide mixture evenly between 6 oven proof custard cups. [/li][li] Beat eggs, salt and stock togethe. Pour into custard cups. Cover each cup ith two spinach or lettuce leaves. (IMO, spinach adds more flavor.) Place filled custard cups in large pan with 3 inches of boiling water.Cover
entire pan with silver foil (shiny side to the inside) and bake for 30 mins or until set. (When sharp knife inserted into custard pulls out clean.)
Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g
Carbohydrate; 120mg Cholesterol; 972mg Sodium