Ein Lauf - The Egg Soup
1 egg
1-2 tablespoons of flour
Pinch of salt
3 cups of stock
3 cups of milk
1/2 teaspoon of salt
1/2 teaspoon black pepper
Boil the stock in the stainless steal pot. If you wish, you may boil the milk, proportions- half to water. Beat egg, and while beating add the flour into it and the salt and the black pepper into the batter, and stir vigorously until smooth. Drop the batter slowly into the boiling stock or the boiling milk from end of spoon into the boiling soup while you vigorously stirring the soup, and cook the soup for three minutes. This is traditional German egg soup, excellent for the supper. Goes well with the toast and generously spread with a fresh butter.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL GERMAN EGG SOUP- EIN LAUFF, WHICH IS TRADITIONAL TREAT OF THE SUPPER, OF OUR FAMILY IN STATE OF CALIFORNIA, GERMANY, POLAND AND LITHUANIA, AS WELL AS THE UNITED STATES OF AMERICA. THE TRADITIONAL GERMAN MILK SOUP EIN LAUFF IS CONSIDERED TO BE THE TRADITIONAL GERMAN AND LUTHERAN STAPLE, BUT THIS DISH IS AS WELL LOVED BY OUR FAMILIES OF THE STATE OF CALIFORNIA AND IS PREPARED BY THE FAMILIES ALL THROUGH THE YEAR. THE SPICES THEY MAY BE SERVED WITH ARE MOSTLY THE BLACK PEPPER AND A GENEROUS PINCH OF SALT AND SOMETIMES - DEPENDS IF THE CHILDREN ARE SERVED OR NOT. OUR BOILED MILK SOUP EIN LAUFF, GARNI WITH FINELY CHOPPED PARSLEY LOOK NICE IN A CRYSTAL VASE. THE GERMAN EGG SOUP EIN LAUFF IS A TRADITIONAL STAPLE OF THE STATE OF THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS, HOWEVER THE EIN LAUFF SOUP IS MORE OF A SEASONAL SOUP OF THE AUTUMN AND WINTER TIME AND IS CONSIDERED THE GERMAN DELICACY AND THE CROWN OF THE THANKSGIVING DINNER TABLE.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE BOILED PARSNIP SALAD- WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE WAS AVOIDED.