Home Recipes Cook Books Food Categories Featured

No 23 Venetian Soup

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Clear soup, butter, flour, Parmesan, eggs.
Make a roux by frying two ounces of butter and two ounces of flour,
add an ounce of grated cheese and half a cup of good stock. Mix up
well so as to form a paste, and then take it off the fire and add
the yolks of four eggs, mix again and form the again and form the
paste into little quenelles. Boil these in a little soup, strain
off, put them into the tureen and pour a good clear soup over them.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1555 times.

Home Made Cookies.ca