882 Potage Mille-fanti clair

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the mixture as in the previous recipe with 50 g (2 oz) breadcrumbs, 25 g (1 oz) grated Parmesan and 1½ beaten eggs; season with pepper and nutmeg.

Bring litres (3 pt or U.S. cups) White Bouillon to the boil and add the egg mixture a little at a time, mixing it in with a whisk. Cover with a lid, cook gently for 10 minutes and lightly whisk just before service.

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