Chicken soup

For Egg Rolls*
4 eggs
Parmesan cheese
2 1/2 small handfuls of flour
Salt and pepper

Lard for frying

*Makes 10

Beat eggs with rotary beater.

Add salt, pepper and 2 1/2 small handfuls of flour.

Heat dry frying pan until very hot.

Rub pan with lard (on paper towel). Put in only enough egg to cover bottom of pan.

Turn before it gets browned.

When done, sprinkle on grated cheese, roll tightly, layer in pan.

Bring chicken soup to boil, pour over egg rolls.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication. It was titled, "Egg Rolls for Soup.".............. Mary Melfi made the recipe following Dorinda Cavanaugh's directions and took the picture that appears on this entry. Very likely this recipe, "Egg Rolls for Soup" is one of the original variations for the classic Abruzzi dish called "scrippelle 'mbusse" and/or "Scrippelle Soup."

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