Roll Soup with Bouillon

Ingredients

• 1 pt. of bouillon
• 1 tsp. of butter
• 1/2 cup of grated wheat flour
• Yolk of 1 egg
• 1 tsp. of cream
• rolls

Method

1. 1

   Rolls must be stale, grate them, heat with the butter on the stove, but do not get them yellow or brown in color, then add the bouillon and boil slowly for 30 minutes.

2. 2

   Stir yolk of egg and the cream into the soup and rub through a sieve.

Nutrition per serving

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 180. The excerpt below is the record exactly as published.

1 pt. of bouillon % cup of finely, cut noodles 3 tbsps. of grits Preparation: Slowly boil the noodles or the grits in the hot bouillon for 15 minutes. Before adding the grits to the bouillon, rinse same in cold water, stir it in 4 tablespoonfuls of the bouillon, then put it into the rest of the bouillon and boil. No. 11— SAGO SOUP WITH GAME BOUILLON. Ingredients for 1 pint. Game bouillon as in No. 9 1 — 3 tbsps. of sherry Vi cupful of French sago Preparation: Mix the sherry witlh the sago, add the hot bouillon and boil for 13 minutes. No. 12— ROLL SOUP WITH BOUILLON. Ingredients for 1 pint. Bouillon as in No. 1,. 2,' 3 or 6 1 tsp. of butter % cup of grated wheat flour Yolk of 1 egg rolls 1 tsp. of cream

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