Preparation:
Slice onion very thin, or mince the garlic, and simmer until tender in the
strained beef stock. Canned beef bouillon may be used, but homemade stock
is
better. Onion or garlic may be strained out if preferred. Stir in booked
rice and let stock come to a boil. Pour boiling stock over well beaten eggs
and lemon juice. Float a wager-thin slice of lemon sprinkled with minced
parsley on top of each serving. |