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No 27 Crotopo Soup

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

Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg,
Pound half a pound of lean veal in a mortar, then add three ounces
of cooked ham with some fat in it, the yolk of an egg, salt,
pepper, and very little nutmeg. Pass through a sieve, cut some
small French rolls into slices, spread them with the above mixture,
and colour them in the oven. Then cut them in halves or quarters,
put them into a tureen, and just before serving pour a very good
clear soup over them.

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