Recipes > Soup > Venetian Soup

Venetian Soup


  • clear soup
  • 2 ounces of butter
  • 2 ounces of flour
  • 1 ounce of grated cheese
  • 1/2 cup of good stock
  • yolks of 4 eggs


Make a roux by frying butter and flour, add grated cheese and good stock. Mix up well so as to form a paste, and then take it off the fire and add the egg yolks, mix again and form the 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.


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The Cook's Decameron.

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