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Easy
This soup has not much flavor, but having seen it frequently served at foreign-style tables, I will describe it to you.
First blend the three egg yolks with the flour and butter. Whip the three egg whites and add them to the mixture. Pour it all into a smooth mold, lining the bottom with buttered paper. Cook in the oven or in a Dutch oven.
After the loaf has cooked and cooled, cut it into cubes or into small lozenges, pour the boiling broth over it, and send to the table with Parmesan cheese on the side.