Soup royale (aka napkin soup)

Yield: 1 Servings

Ingredients:

8 tb Flour heaping
8 tb Parmesan Cheese grated -heaping
3 Eggs
6 tb Butter
10 c Broth

Instructions:

chicken & beef pn Salt pn Nutmeg Combine flour grated Parmesan cheese salt freshly grated nutmeg in a large bowl. Stir in the lightly beaten eggs. Cut the butter in small pieces and add to the mixture. Wet a cloth napkin squeeze out and spread it out flat. Spoon the cheese mixture into the middle of napkin bring up the ends of the napkin and tie together to form a tight bag. Place the bag into a soup kettle with the 10 cups of Chicken and Beef broth. Bring to boil cover simmer for 2 hours. Remove the bag from the broth. Let it cool to room temperature. Untie the bag remove the now-hardened mixture from the napkin and cut into 1/2 inch slices. Cut these slices into cubes. Reheat the broth add the cubes and continue to boil for 10 minutes. Serve piping hot.