1

Clam Soup with Mushrooms

|

Soup of fresh, butter-fried mushrooms, served with an insert of calf’s brain cut into small pieces and simmered in soup.

Ingredients:

500 g of veal marrow 500 g fresh mushrooms 60 g butter 30 g smooth flour 1.5 l bone stock parsley salt

Procedure:

1. Clean the mushrooms, cut them into small pieces and saute them with chopped parsley in the heated butter for about 15 minutes
2. Then dust with flour, fry and pour the broth from the bones
3. Remove the marrow, cut into small pieces and add to the soup, add salt and cook together for another 20 minutes and serve.