SOUP A LA SOLFERINO (Sardinian Recipe)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 4 eggs
- 1/2 pint cream
- 2 oz fresh butter
- salt and pepper to taste
- a little flour to thicken
- 2 quart bouillon, No. 105
Instructions
- Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning;
- stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter;
- put them in the tureen, and pour the boiling bouillon over them.