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- 3.5 oz (100g) butter
- 2 eggs
- 4 oz (115g) Crumb of bread
- 1 stick parsley
- 2 tbs flour
- 1 tbs Parmesan cheese
- 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.
- Reduce this and add two tablespoons full of flour and one of grated Parmesan.
- 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.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.