881 Potage Mille-fanti


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together in a basin 100 g ( oz) very fine fresh white breadcrumbs, 50 g (2 oz) grated Parmesan cheese and 3 well beaten eggs added a little at a time; season with a pinch of pepper and a touch of nutmeg.

Bring litres (3 pt or U.S. cups) White Bouillon to the boil and add the egg mixture to it little by little mixing it in well with a whisk. Cover the soup and allow to cook very gently on the side of the stove for 7–8 minutes. Just before serving, give a further mixing with the whisk.