Venetian soup

Venetian Soup

Ingredients: Clear soup, butter, flour, Parmesan, eggs.

Make a roux by frying two ounces of butter and two ounces of flour, add an
ounce of grated cheese and half a cup of good stock. Mix up well so as to
form a paste, and then take it off the fire and add the yolks of four eggs,
mix again and form the again and form the paste into little quenelles. Boil
these in a little soup, strain off, put them into the tureen and pour a good
clear soup over them.

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