NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- butter, 55 g2 oz
- flour, 55 g2 oz
- stock, 125 ml; warm1/2 cup
- parmesan cheese, 28 g; grated1 oz
- egg yolks4
- clear broth
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
Gradually mix in the warm stock, then the grated cheese to form a paste.
Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
Boil the quenelles in a little broth, then drain them.
Serve the quenelles in additional broth.
Region evidence: recipe text — “Venetian Soup”
