Difference between revisions of "Roman soup"
RealRecipes (talk | contribs) m (moved Cookbook:Roman soup to Roman soup: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 4: | Line 4: | ||
==Ingredients== | ==Ingredients== | ||
| − | *[[ | + | *[[stock|stock]] |
| − | *3.5 oz (100g) [[ | + | *3.5 oz (100g) [[butter|butter]] |
| − | *2 [[ | + | *2 [[egg|eggs]] |
| − | *[[ | + | *[[salt|salt]] |
| − | *4 oz (115g) Crumb of [[ | + | *4 oz (115g) Crumb of [[bread|bread]] |
| − | *1 stick [[ | + | *1 stick [[parsley|parsley]] |
| − | *[[ | + | *[[nutmeg|nutmeg]] |
| − | *2 tbs [[ | + | *2 tbs [[flour|flour]] |
| − | *1 tbs [[ | + | *1 tbs [[Parmesan Cheese|Parmesan cheese]] |
==Procedure== | ==Procedure== | ||
| − | # Mix three and a half [[ | + | # Mix three and a half [[ounce|ounce]]s (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|pinch]] of nutmeg. |
| − | # Reduce this and add two [[ | + | # Reduce this and add two [[tablespoon|tablespoons full]] of flour and one of grated Parmesan. |
| − | #Form this into little quenelles and [[ | + | #Form this into little quenelles and [[boiling|boil]] them in stock for a few minutes put them into a tureen and pour a good clear soup over them. |
{{decameron}} | {{decameron}} | ||
[[Category:Soup recipes|{{PAGENAME}}]] | [[Category:Soup recipes|{{PAGENAME}}]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Revision as of 06:28, 6 April 2012
| Roman soup | |
|---|---|
| Category: | Soup recipes |
| Servings: | 3-4 |
| Time: | 20 minutes |
| Difficulty: |  |
Recipe for Roman Soup:
Ingredients
- stock
- 3.5 oz (100g) butter
- 2 eggs
- salt
- 4 oz (115g) Crumb of bread
- 1 stick parsley
- nutmeg
- 2 tbs flour
- 1 tbs Parmesan cheese
Procedure
- 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.
