Cookbook:Roman Soup
Roman Soup | |
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Category | Soup recipes |
Servings | 3-4 |
Time | 20 minutes |
Difficulty |
Cookbook | Ingredients | Recipes Recipe for Roman Soup:
IngredientsEdit
ProcedureEdit
- Mix three and a half ounces (100g) of butter with two eggs and four ounces (115g) of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg.
- Reduce this and add two tablespoons full of flour and one of grated Parmesan.
- Form this into little quenelles and boil them in stock for a few minutes put them into a tureen and pour a 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.