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Wine World: There's really no mystery to serving wine as most of us can manage to get the wine out of the bottle and into our glass without too much trouble, but here are a couple of things that may help the wine show its best: Temperature: In general, white wines should be served chilled and red wine at room temperature. For whites, a couple of hours in (more)

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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

DUGII QORBASI or Wedding Soup, TURKISH

Ingredients
  • 4. cups water
  • 6 tbsp. butter
  • 1 lb. lamb
  • 1 cup flour
  • 2 lbs. lamb bones
  • 3 egg yolks
  • 1 onion
  • Juice of 1 lemon
  • 1 medium carrot
  • 6 tbsp. butter (for garnish)
  • 1 tbsp. salt
  • 1 tbsp. paprika
  • dash of cayenne
Preparation Instructions

Add meat, bones, peeled onion, scraped carrot and salt to the water. Cover and cook over a medium fire until the meat is tender (about 3 hours). Strain the broth. Mince the cooked meat and add it to the stock and set aside.

Blend butter and flour in a large saucepan over low flame, stirring constantly until light brown (about 3 minutes), Add meat stock, stirring constantly. Simmer for about 5 minutes. Add lemon juice to beaten egg yolks, then gradually add about 2 ladles of the boiling stock. Stir the egg mixture rapidly into the soup. Serve with garnish of melted butter to which paprika and cayenne have been added.

Contributed by Mrs. L. Ruwin and Mrs. A. Turner, 1950

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