Crotopo Soup (Croute au Pot)
Crotopo soup, from the French croute au pot, is a clear broth served over small pieces of baked bread spread with a veal and ham paste. The meat is pounded, sieved and bound with egg yolk, then browned on the bread in the oven. Pouring the broth over at the last moment keeps the toasted surface from dissolving too early. It is a good use for a clear, well-made stock.
Instructions
Pound the veal in a mortar until it forms a paste.
Add the ham, choosing a piece with some fat in it, along with the egg yolk, salt, pepper and a very small amount of nutmeg. Pound again until the mixture is well combined.
Press the mixture through a sieve to make it smooth.
Cut the rolls into slices and spread each slice with the meat mixture.
Place the slices in the oven and bake them until they have taken on color.
Cut the baked slices in halves or quarters and arrange them in a tureen.
Just before serving, pour a very good clear broth over the bread so it stays tender but does not turn to mush.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
