Soup Royale

Directions

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 toroom temperature.

Untie the bag, remove the now-hardened mixture from the napkin, and cut into ½ inch slices.

Cut these slices into cubes. Reheat the broth, add the cubes, and continue to boil for 10 minutes.

Serve piping hot.