Make the basic broth (recipe # 1) and strain. ... Recipe # 21 Cream of yucca (6 servings) 2 8 pounds yucca cups broth Proceed as in the yucca soup recipe and after the yucca is ... Add the egg whites to the hot soup and let the whites set without stirring Combine the yolks with one tablespoon of vinegar and beat thoroughly.
|Title||:||The Cuisine of Cartagena de Indias|
|Author||:||Teresita Román de Zurek|
|Publisher||:||Ediciones Gamma S.A. - 2001|