Ingredients:	4 eggs 1/2 pint of cream 2 oz. of fresh butter salt and pepper to taste a little flour to thicken 2 quarts of bouillon No. 105.
Method:	Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen, and pour the boiling bouillon over them.
Time:	1 hour.
Notes:	This recipe was communicated to the Editress by an English gentleman, who was present at the battle of Solferino, on June 24, 1859, and who was requested by some of Victor Emmanuel's troops, on the day before the battle, to partake of a portion of their _potage_. He willingly enough consented, and found that these clever campaigners had made a most palatable dish from very easily-procured materials. In sending the recipe for insertion in this work, he has, however, Anglicised, and somewhat, he thinks, improved it. 155.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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