Cookbook:Crotopo Soup

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Crotopo Soup aka Croute au Pot (Fr.)



  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 some small French rolls into slices and spread them with the above mixture.
  5. Place them in the oven and cook 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 soup 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.