Frégula or Succu

Garnish for Soup

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

One of the typical ingredients added to stock is the minute pellets made of somewhat course flour, coloured with saffron, and cooked in the stock; it is called Frégula or Succu.