Home Recipes Cook Books Food Categories Featured

No 30 Soup with Risotto

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







Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown
soup.
If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts. Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup. The soup may be either clear or brown.











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
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1550 times.

Home Made Cookies.ca