CookEat Recipe
Fine Veal Dumpling Soup
Delicate small veal and prosciutto dumplings bound with bread, egg and Parmesan in clear broth.
Method
Steps
Step 1
Gather the ingredients: 150 g lean veal; 25 g fatty prosciutto; 25 g finely grated Parmesan; 1 egg; 20 g soft white bread crumb, without crust; About 40 ml water; 5 g butter; Nutmeg and salt to taste; About 1.25 litres ready-to-use clear broth.
Step 2
Cook the soft bread crumb with the water and butter over low heat, stirring until a thick smooth panade forms. Cool, then measure 2 tablespoons for the dumpling mixture; reserve any extra for another use.
Step 3
Keep the veal and prosciutto chilled. Chop very finely first with a knife, then work to a fine paste in a mortar and press through a sturdy fine sieve. A food processor used in short pulses followed by sieving is a practical alternative; keep the mixture cold.
Step 4
Mix the fine meat paste with the egg, Parmesan, 2 tablespoons of cooled panade, nutmeg and salt.
Step 5
Bring the broth to a gentle boil. Drop in small teaspoonfuls of mixture, or pipe short small shapes directly into the broth. Poach gently until cooked through, about 5–8 minutes depending on size, and verify 74°C in a larger dumpling. Serve with the broth.
Step 6
For the source’s larger bread-soup serving, fry small cubes of day-old fine white bread in a generous amount of suitable cooking fat until golden, drain and place in a tureen just before adding the soup. To offer up to 12 small starter portions, a practical estimate is 250–300 g bread and enough additional hot broth to make about 3 litres in total. The same quantity of meat dumplings is shared more sparingly; this does not make 12 full-size portions.
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