Cookbook:Crotopo Soup

Crotopo Soup
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Crotopo soup aka croute au pot (Fr.)

Ingredients

• Clear soup
• ½ pound (230 g) lean veal
• 3 ounces (85 g) cooked ham
• 1 egg yolk
• Salt
• Pepper
• 1 pinch of nutmeg
• French bread rolls
• Broth

Procedure

1. Pound the veal in a mortar.
2. Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
3. Pass through a sieve.
4. Cut the rolls into slices and spread them with the meat mixture.
5. Place them in the oven and bake until colored.
6. Cut the rolls in halves or quarters, and place them in a tureen.
7. Just before serving, pour a very good clear broth over them.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.