Consomme a la Italienne

Ingredients

• a half cup milk
• half cup flour
• one tablespoon butter
• three tablespoons grated Parmesan cheese
• a little salt
• a pinch nutmeg
• two yolks
• one white of egg

Method

1. 1

   Put milk and flour in a saucepan; add butter, Parmesan cheese, salt, and nutmeg; stir over fire until smooth.

2. 2

   Remove from fire, add yolks and white of egg when cold, and parsley.

3. 3

   Press out on a buttered baking sheet in pea-sized shapes.

4. 4

   Warm the sheet over the soup pot and slide into the soup.

5. 5

   Let simmer for about ten minutes; skim the soup well and serve.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 46. The excerpt below is the record exactly as published.

Consomme a l’ltalienne Make a rich clear consomme flavored with sherry and garnished with little balls of Italian paste. How to Make the Italian Paste. Put a half cup milk and half cup flour in a saucepan; add one tablespoon butter, three tablespoons grated Parmesan cheese, a little salt, a pinch nutmeg; stir over the fire until it becomes a smooth paste. Take from the fire; when cold add two yolks and one white of egg

Cook this with the app: pantry check, scaling, and the assistant.