Composed Milk Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g butter
- g Parmesan
- dL milk
- eggs
- salt
- nutmeg
Instructions
- Make a roux of butter and flour, then add milk gradually and boil briefly.
- Cool, season with Parmesan, salt and nutmeg, and add the eggs last.
- Cook in a bain-marie as in No. 15, then cut and serve in broth; serves eight or ten.