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Crotopo Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Soup, Baked

Tags: easy, public domain, recipes for soup, recipes using bread, recipes using broth and stock, recipes using egg yolk, recipes using ham, recipes using veal, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACrotopo_Soup)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACrotopo%20Soup&oldid=4518388

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • Clear soup
  • ½ pound (230 g) lean veal
  • 3 ounces (85 g) cooked ham
  • 1 egg yolk
  • Salt
  • Pepper
  • 1 pinch of nutmeg
  • French bread rolls
  • Broth

Directions

  1. Pound the veal in a mortar.
  2. Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
  3. Pass through a sieve.
  4. Cut the rolls into slices and spread them with the meat mixture.
  5. Place them in the oven and bake until colored.
  6. Cut the rolls in halves or quarters, and place them in a tureen.
  7. Just before serving, pour a very good clear broth over them.
  8. 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 by Emily Waters.