Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Chicken -- cooked,
- julienne-cut -OR-
1 c Shrimp -- cooked, diced
3 Water chestnuts -- diced
6 Mushrooms -- diced
2 Scallions -- chopped
1 tb Sherry or water
4 Eggs -- beaten
1 ts Salt
3 c Beef stock
12 Spinach or lettuce leaves
Preheat oven to 300 F (149 C).
Combine chicken or shrimp, water chestnuts. Divide mixture evenly
between 6 oven proof custard cups.
Beat eggs, salt, and stock togethe. Pour into custard cups. Cover
each cup with two spinach or lettuce leaves.
Place filled custard cups in large pan with 3" of boiling water.
Cover entire pan with silver foil, shiny side to the inside, and bake
for 30 minutes or until set. When sharp knife inserted into custard
pulls out clean.
