|Stale bread slices||8 (Thick Ones)|
|Consomme/Bouillon||3 Cup (48 tbs)|
|Parsley||1 Teaspoon, chopped|
|Nutmeg||1 Dash (Few Grains)|
|Cheese||1⁄4 Cup (4 tbs), grated|
|Cognac/Rum / red wine / sherry||2 Tablespoon|
Break bread into small pieces.
Melt butter in saucepan.
Add bread and fry until golden.
Pour in hot bouillon.
Add bay leaf, parsley, salt, pepper and nutmeg.
Simmer gently 20 minutes.
Discard bay leaf.
Season to taste.
Pour into 2 individual casseroles.
Sprinkle each serving with cheese.
Brown under broiler about 8 minutes.
Slip 1 well-beaten egg into each casserole just before serving.
Add cognac, rum or sherry to each.
This is a good late-winter-night warmer for two. OR: Pour into 1 large serving casserole.
Add all the cheese.
Brown under broiler.
Slip 1 beaten egg only into the soup just before serving. (Do not stir soup after the egg has been added).