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v1 Public Imported from Wikibooks revision 4503067

Venetian Soup

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4503067

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #public domain #queried pages #recipes using broth and stock #recipes using butter #recipes using egg yolk #recipes using wheat flour #recipes with metric units #recipes without cooking time #recipes without servings #soup
Soup

Ingredients

Scale
  • 2 oz (55 g) butter
  • 2 oz (55 g) flour
  • ½ cup (125 ml) stock, warm
  • 1 oz (28 g) grated Parmesan cheese
  • 4 egg yolks
  • Clear broth

Directions

  1. Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
  2. Gradually mix in the warm stock, then the grated cheese to form a paste.
  3. Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
  4. Boil the quenelles in a little broth, then drain them.
  5. Serve the quenelles in additional broth.

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