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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes. | 2. Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour. | 3. In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		crushed	-	-	-	-
flour	1	cup	unbleached	364.56	26.8128	31.7604	17.346
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
egg	4		beaten	286.0	1.44	25.12	19.02
crouton	1 1/2	cups		183.15	33.075	5.355	2.97
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.