In a large fry pan put chicken stock, ham, bacon,
garlic and lots of pepper. Braise the meat in the
stock until half reduced then add cream.
Into a large bowl put egg yokes and grated
parmesan cheese and mix thoroughly together.
Bring fly pan liquid to a boil and add lemon
juice. Slowly pour 1 cup of the liquid into the
egg & cheese mix stirring constantly while pouring
to curdle the eggs.
Put fry pan back on the stove top.
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