Puréed Meat Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean milk-fed veal
- g fat prosciutto
- g grated Parmesan
- bread-pap (breadcrumb, water, a little butter)
- egg
- nutmeg
- salt
Instructions
- Chop, pound and sieve the veal and prosciutto; make a paste with the egg, bread-pap, Parmesan, nutmeg and salt.
- Drop by teaspoonfuls or pipe through a syringe into boiling broth and cook through.
- To serve twelve, spoon over fried diced bread in the tureen. Serves four or five on its own.