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Consommé Marie Louise

4 servings

Ingredients

• 1.5 l clear strong beef broth
• 4 pcs egg yolks
• 75 g butter
• 2 tbsp flour
• 100 g Parmesan cheese, grated
• 1 tsp sugar
• 1 pinch salt
• 1 pinch nutmeg

Instructions

1. Cream the egg yolks with the butter until frothy, then stir in the flour and Parmesan cheese and season the mixture with sugar, salt, and nutmeg.
2. Bake in a buttered paper mold, cut into small pieces, and add to the finished bouillon.

Modernized from a treasured 19th-century German cookbook.