Meat soup with cheese biscuit
Instructions
In a bowl mix the egg yolks with a whisk, until it becomes swollen and foamy mass.
Carefully fold the egg whites, flour mixed with cheese, nutmeg and a pinch of salt, using caution not to dismantle the mixture.
Melt the butter in a pan, let it cool and embed to the egg mixture and cheese.
Roll out the pastry on the baking plate covered with a sheet of parchment paper, forming a 1 cm thick layer, and let it cook in the oven is already hot (200 degrees) for 8-10 minutes.
Before churning out the bisquit check doneness with a toothpick.
Turn the bisquit on the work surface, let it cool, then remove the parchment paper and cut into squares.
Spread the hot broth into eight plates, place in each of them some piece of bisque with cheese and serve.
Ingredients and dosing for 8 persons
- 120 cl of meat broth
- 2 egg yolks
- 2 egg whites
- Salt
- 1 rub of nutmeg
- 30 g of flour
- 40 g of grated emmenthal cheese
- 15 g of butter