Roman soup
From Wikipedia, the free encyclopedia.

Recipe for Roman Soup:

Ingredients:

• Stock
• butter
• eggs
• salt
• crumb of bread
• parsley
• nutmeg
• flour
• Parmesan

Mix three and a half ounces of butter with two eggs and four ounces of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg. Reduce this and add two tablespoonsful 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.

See also: Wikipedia Cookbook.

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Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.

The original article can be found at: http://en.wikipedia.org/wiki/Roman_soup.
All text is available under the terms of the GNU Free Documentation License.