Cookbook:Roman Soup

Ingredients

 * 4 oz (115 g) breadcrumbs
 * Stock
 * 3.5 oz (100 g) butter
 * 2 eggs
 * Chopped parsley
 * Salt
 * Nutmeg
 * 2 tbsp flour
 * 1 tbsp grated Parmesan cheese

Procedure

 * 1) Soak the breadcrumbs in a little stock.
 * 2) Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
 * 3) Reduce this, then add flour and Parmesan cheese.
 * 4) Form this mixture into little quenelles, and boil them in stock for a few minutes.
 * 5) Put them into a tureen and pour a good clear soup over them.