1 pound potatoes
1 1/2 ounce Parmesan cheese, grated
nutmeg
1 1/2 ounces butter
2 quarts soup stock, boiling
3 egg yolks

Boil and peel potatoes, strain through fine sieve.

Add egg yolks, cheese, butter and nutmeg, and mix well.

Place mixture on floured board, roll into long strips, and slice the size of peanuts; shape into balls and fry in hot olive oil.

Place fried balls in soup bows and cover with boiling soup.

Serves 6 to 8.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Adam Elsheimer: Aurore, 1606.

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