Grate or possibly peel three of yesterday’s ribs, then cut into fine slices, invert each of these slices in beaten egg, and thus bake in hot lard until nicely yellow.
These slices are now placed in the soup bowl and the hot beef soup is poured over them, then the soup is covered and sprinkled with freshly grated nutmeg, chives or parsley before serving.
Our tip: Fresh chives are much more aromatic than dried ones!
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