Roman Soup
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.
Easy
Total Time
20 minutes
Servings
3–4
Ingredients
Everything you'll need to make this recipe
1
4 oz (115 g) breadcrumbs
2
Stock
3
3.5 oz (100 g) butter
4
2 eggs
5
Chopped parsley
6
Salt
7
Nutmeg
8
2 tbsp flour
9
1 tbsp grated Parmesan cheese
Instructions
Step-by-step guide to making this recipe
1
Soak the breadcrumbs in a little stock.
2
Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
3
Reduce this, then add flour and Parmesan cheese.
4
Form this mixture into little quenelles, and boil them in stock for a few minutes.
5
Put them into a tureen and pour a good clear soup over them.