RCI-BR.001.0130.001
Roman soup
Recipe for :
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- stock1 unit
- .5 oz (100g) butter3 unit
- eggs2 unit
- salt1 unit
- (115g) Crumb of bread4 oz
- stick parsley1 unit
- nutmeg1 unit
- tbs flour2 unit
- tbs Parmesan cheese1 unit
Method
1
Mix three and a half ounces (100g) of butter with two eggs and four ounces (115g) of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg.
2
Reduce this and add two tablespoons full of flour and one of grated Parmesan.
3
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.