Difference between revisions of "Venetian soup"
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Latest revision as of 08:58, 8 October 2009
Ingredients:
Clear soup
butter
flour
Parmesan cheese
eggs
Procedure
Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good stock. Mix up well so as to form a paste, and then take it off the fire and add the yolks of four eggs, mix again and form the paste into little quenelles. Boil these in a little soup, strain off, put them into the tureen and pour a good clear soup over them.