Venetian Soup

Method 5 steps

1. 1

   Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.

2. 2

   Gradually mix in the warm stock, then the grated cheese to form a paste.

3. 3

   Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.

4. 4

   Boil the quenelles in a little broth, then drain them.

5. 5

   Serve the quenelles in additional broth.

Region evidence: recipe text — “Venetian Soup”