Even those who don't like lamb will love this dish.

Ingredients

* 1 1/2 qts. lamb broth
* 6 egg yolks
* 2 tsp. lemon juice
* 1/4 tsp. salt
* 1/4 tsp. fresh marjoram, crushed
* 18 thin slices French bread, toasted
* 6 tsp. grated parmesan cheese

Directions

Beat eggs with a fork in a large soup pan for 5 minutes. Add lemon juice and salt and beat 1 minute longer. Bring lamb broth to boil and pour slowly over eggs, stirring constantly. Place pan over very low heat and continue to stir. Cook soup for 5 minutes. Allow it to become thicker. Remove from fire. Place 3 slices of bread in each soup dish. Pour soup over bread and sprinkle with cheese and serve.

Serves 6.

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