Difference between revisions of "Crotopo soup"
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'''Crotopo Soup''' aka Croute au Pot (Fr.) | '''Crotopo Soup''' aka Croute au Pot (Fr.) | ||
==Ingredients== | ==Ingredients== | ||
| − | * [[ | + | * [[Clear soup|Clear soup]] |
| − | * 1/2 pound lean [[ | + | * 1/2 pound lean [[Veal|veal]] |
| − | * 3 oz cooked [[ | + | * 3 oz cooked [[Ham|ham]] |
| − | * 1 [[ | + | * 1 [[Egg yolk|egg yolk]] |
| − | * [[ | + | * [[Salt|salt]] |
| − | * [[ | + | * [[Pepper|pepper]] |
| − | * pinch of [[ | + | * pinch of [[Nutmeg|nutmeg]] |
| − | * [[ | + | * [[Bread|Bread rolls]] |
==Procedure== | ==Procedure== | ||
| Line 23: | Line 23: | ||
{{decameron}} | {{decameron}} | ||
| − | [[Category:Soup | + | [[Category:Soup Recipes]] |
| − | [[Category:Veal | + | [[Category:Veal Recipes]] |
| − | [[Category:Ham | + | [[Category:Ham Recipes]] |
Latest revision as of 18:50, 9 May 2012
Crotopo Soup aka Croute au Pot (Fr.)
Ingredients
- Clear soup
- 1/2 pound lean veal
- 3 oz cooked ham
- 1 egg yolk
- salt
- pepper
- pinch of nutmeg
- Bread rolls
Procedure
- Pound the veal in a mortar.
- Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
- Pass through a sieve.
- Cut some small French rolls into slices and spread them with the above mixture.
- Place them in the oven and cook until colored.
- Cut the rolls in halves or quarters, and place them in a tureen.
- Just before serving, pour a very good clear soup over them.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.
