seen the climate ...
Fish Soup Roman
This traditional recipe was the invariable starting point [... soul appetizer!] lunches Easter good old days. The package is the easiest [... and if you can not you idiot ].
is prepared, as usual [how, "as usual"?! And, if he does so ... said he had explained ...] , a beef broth, adding to the pot - what is the penalty [sinned Deddi] a piece of chest or shoulder of lamb. Break in a ten terrinetta egg yolks [the liver sends his greetings] , are diluted with the juice of a lemon, and work hard. Shortly before sending the soup to the table you put beaten eggs in a large pan and pour the boiling stock slowly [here's that well m'ustiono hair] , stirring constantly with a wooden spoon. This operation is carried out of the fire [inside the fire and it took a fakir, Ada mine ...] . When
you have paid the amount in the pot of broth needed for ten servings [ten servings? But how do you think we are at home? And you could not tell me before ... well, however the ten eggs were put on the qui vive] , put it near the fire [....... fireplace, I imagine] and mix without ever stopping to let thicken the broth slightly [ but in all this, which I did the meat?! Mystery. The shoulder of rigor ... where is it?!]. Beware [stupid] that heat is not excessive and the liquid does not boil, otherwise the egg and waste instead of soup you would get a "stracciatella" [Pucci just what I thought we were preparing ...] which, as you know [stupid] , is another thing [Ada, thought of nothing else for days] . The traditional recipe you want to add to the soup even a pinch of fresh marjoram, is a matter of taste [or, Ada sucks]. Cut thin slices of bread, abbrustolitele on the fire and deal three or four per bowl. Apart from serving you [by your slaves or house-elves, which will undoubtedly feature, or poor fool] of grated Parmesan cheese.
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