Spanish-Style Soup

Ingredients

• pullet or capon breast
• butter
• salt and pepper
• bread crumb
• broth
• egg yolks
• nutmeg
• flour
• bread dice or filled-bread soup No. 32

Instructions

1. Cook the poultry breast slowly in butter with salt and pepper; lift it out.
2. Make a firm bread pap in the pan juices, then pound it with the breast, 2 yolks and nutmeg; chill to firm.
3. Roll floured into ropes and shape hazelnut-sized balls.
4. Boil 5-6 minutes in broth and serve over fried bread dice or the No. 32 filled bread; serves ten or twelve.