120 g of pork faggot
1 small onion, finely chopped
1 tablespoon and 1 teaspoon of butter
to taste salt
1/2 cup of white wine (optional)
1 1/2 liters of chicken or beef broth
black pepper to taste
1 tablespoon of all-purpose flour
1 egg
1/4 cup of heavy cream
3 slices of bread, cut into small cubes and toasted in butter or margarine
120 g of pork faggot
1 small onion, finely chopped
1 tablespoon and 1 teaspoon of butter
to taste salt
1/2 cup of white wine (optional)
1 1/2 liters of chicken or beef broth
black pepper to taste
1 tablespoon of all-purpose flour
1 egg
1/4 cup of heavy cream
3 slices of bread, cut into small cubes and toasted in butter or margarine
Mince the pork faggot using a fine meat grinder
Fry the onion in 1 tablespoon of butter
Add the pork faggot and salt
Cook over low heat for 5 minutes
Add the wine and cook for a few more minutes
In the meantime
Bring chicken or beef broth to a boil in a pot, then let it simmer
Add the pork faggot mixture and black pepper
In a skillet, fry the all-purpose flour in 1 teaspoon of butter, stirring constantly without letting it brown
Add 1/4 cup of cold water and stir until thickened; add this mixture to the broth and stir well
Cook over low heat for about 10 minutes more or less
Strain the soup through a cheesecloth
Beat the egg with heavy cream and add it to the cooked soup, simmering over low heat
Taste and adjust seasoning; serve immediately with toasted bread cubes
Yield: 4-6 servings
