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No 24 Roman Soup

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







Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley,
nutmeg, flour, Parmesan.
Mix three and a half ounces of butter with two eggs and four ounces
of crumbs of bread soaked in stock, a little chopped parsley, salt,
and a pinch of nutmeg. Reduce this and add two tablespoonsful 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.











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