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Ingredients
ServingsOriginal: Serves 3–4 (calculated as 3)
- breadcrumbs, 115 g4 oz
- stock
- butter, 100 g3.5 oz
- egg2
- parsley, chopped
- salt
- nutmeg
- flour2 tbsp
- Parmesan cheese, grated1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak the breadcrumbs in a little stock.
Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
Reduce this, then add flour and Parmesan cheese.
Form this mixture into little quenelles, and boil them in stock for a few minutes.
Put them into a tureen and pour a good clear soup over them.
