Crotopo Soup


Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls.



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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