Cookbook:Roman Soup
| Roman Soup | |
|---|---|
| Category | Soup recipes |
| Servings | 3–4 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.
Ingredients
[edit | edit source]- 4 oz (115 g) breadcrumbs
- Stock
- 3.5 oz (100 g) butter
- 2 eggs
- Chopped parsley
- Salt
- Nutmeg
- 2 tbsp flour
- 1 tbsp grated Parmesan cheese
Procedure
[edit | edit source]- Soak the breadcrumbs in a little stock.
- Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
- Reduce this, then add flour and Parmesan cheese.
- Form this mixture 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.