shelled, the better they will be.
Beat up the eggs in a bowl with a
little lemon juice, pour some of the
stock into it, stir well, return the
mixture to the pan, and continue
stirring until the soup is hot, but it
must not boil.
TOMATO AND SHELL-FISH SOUP
This is typical of the way many
soups are made in Mediterranean
countries. Sometimes French beans
are added or potatoes cut in dice.
1 lb onions, 2 lb tomatoes, a sherry
glass olive oil, herbs and seasoning,
garlic, 1 breakfast cup of any cooked
shell fish (mussels, prawns, clams, or
scampi), 1 oz vermicelli, parsley.