Clear Soupe Mille-fanti

Ingredients

• 50 grammes breadcrumb
• 25 grammes grated Parmesan
• 1 and a half eggs
• seasoning as for the preceding Soupe Mille-fanti
• 1 and three quarter litres white Consommé

Instructions

1. Prepare the mixture as for the preceding Soupe Mille-fanti, with 50 grammes of breadcrumb, 25 grammes of grated Parmesan and 1 and a half eggs beaten as for an omelette; season it in the same way.
2. Pour the mixture little by little into 1 and three quarter litres of boiling white Consommé, stirring with the whisk.
3. Poach covered for 10 minutes.
4. Whisk lightly at the moment of serving.