Roman Soup
Ingredients
- 4 oz (115 g) breadcrumbs
- Stock
- 3.5 oz (100 g) butter
- 2 eggs
- Chopped parsley
- Salt
- Nutmeg
- 2 tbsp flour
- 1 tbsp grated Parmesan cheese
Instructions
1. Soak the breadcrumbs in a little stock.
2. Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
3. Reduce this, then add flour and Parmesan cheese.
4. Form this mixture into little quenelles, and boil them in stock for a few minutes.
5. Put them into a tureen and pour a good clear soup over them.
