Consomé with cress

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  • Broth: 1 lt
  • Rice: 30 gr.
  • Egg: 2
  • Lemon: 1
  • Cress: 1 sauce


Bake for 20 minutes, the rice in the broth. When the soup to a boil, chat on the terrine the two egg yolks and lemon juice. Verte about this, little by little, the broth hot. At the bottom of each bowl of soup puts up a few sheets of cress, well washed.

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