Venetian Soup Recipe

Ingredients: Clear soup, butter, flour, Parmesan, eggs.



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 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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