Puréed Meat Soup

Ingredients

• 150 g lean milk-fed veal
• 25 g fat prosciutto
• 25 g grated Parmesan
• 2 spoonfuls bread-pap (breadcrumb, water, a little butter)
• 1 egg
• nutmeg
• salt

Instructions

1. Chop, pound and sieve the veal and prosciutto; make a paste with the egg, bread-pap, Parmesan, nutmeg and salt.
2. Drop by teaspoonfuls or pipe through a syringe into boiling broth and cook through.
3. To serve twelve, spoon over fried diced bread in the tureen. Serves four or five on its own.