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Pass the ricotta through a sieve. Add the other ingredients—the eggs one at a time. Mix well and pour the mixture into a buttered mold, with buttered paper lining the bottom. Cook in bain-marie. When cool, remove it from the mold, discard the paper, and cut it into cubes approximately one centimeter (about ⅖ of an inch) wide. Place them in a soup tureen, add boiling broth, and send to th