Crotopo Soup
Crotopo soup aka croute au pot (Fr.)
Ingredients
- Clear soup
- ½ pound (230 g) lean veal
- 3 ounces (85 g) cooked ham
- 1 egg yolk
- Salt
- Pepper
- 1 pinch of nutmeg
- French bread rolls
- Broth
Instructions
- Pound the veal in a mortar.
- Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
- Pass through a sieve.
- Cut the rolls into slices and spread them with the meat mixture.
- Place them in the oven and bake until colored.
- Cut the rolls in halves or quarters, and place them in a tureen.
- Just before serving, pour a very good clear broth over them.