Soupe Mille-fanti (Italian preparation)

Ingredients

• 100 grammes fresh breadcrumb
• 50 grammes grated Parmesan
• 3 eggs
• a hint of pepper
• a point of nutmeg
• 1 and three quarter litres white Consommé

Instructions

1. Combine in a bowl 100 grammes of fresh breadcrumb passed through a fine sieve, 50 grammes of grated Parmesan, and 3 eggs beaten as for an omelette added little by little.
2. Season with a hint of pepper and a point of nutmeg.
3. Keep 1 and three quarter litres of white Consommé at the boil.
4. Pour the mixture into the boiling Consommé little by little, stirring with the whisk.
5. Cook very gently, covered, at the side of the fire, for 7 to 8 minutes.
6. Give the soup a stroke of the whisk at the moment of serving.