Recipes > Soup > Roman Soup

Roman Soup


  • clear soup
  • 3 1/2 ounces of butter
  • 2 eggs
  • 4 ounces of crumbs of bread soaked in stock
  • a little chopped parsley
  • salt
  • pinch of nutmeg
  • 2 tablespoonsful of flour
  • 1 tablespoonful of grated Parmesan


Mix butter with eggs and crumbs, parsley, salt, and nutmeg. Reduce this and add flour and 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.


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The Cook's Decameron.

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