Ingredients
2 dried mushrooms
2 tablespoons butter
3/4 cup chopped onions
1 pound ground veal
2 quarts beef broth
1/4 teaspoon freshly ground black pepper
3 egg yolks
1/2 cup light cream
Croutons
Directions
Wash the mushrooms, cover with water and let soak 15 minutes.
Drain and chop. Melt the butter in a saucepan; sate the onions 5 minutes.
Mix in the veal; cook over medium heat 10 minutes, stirring frequently.
Add the broth, pepper and mushrooms; cook over low heat 1 1/2 hours.
Force the mixture through a sieve.
Taste for seasoning.
Just before serving, bring the soup to a boil.
Beat the egg yolks and cream in a tureen or bowl; gradually add the soup, stirring steadily to prevent curdling.
Serve immediately with croutons.
Serves: 6-8.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Frederic Bazille: Louis Auriol Holding a Rod, 1870. | 
