Cookbook:Roman Soup

Roman Soup
Category	Soup recipes
Servings	3-4
Time	20 minutes
Difficulty

Cookbook | Ingredients | Recipes Recipe for Roman Soup:

Ingredients

• stock
• 3.5 oz (100g) butter
• 2 eggs
• salt
• 4 oz (115g) Crumb of bread
• 1 stick parsley
• nutmeg
• 2 tbs flour
• 1 tbs Parmesan cheese

Procedure

1. 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.
2. Reduce this and add two tablespoons full of flour and one of grated Parmesan.
3. 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 by Emily Waters.