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8 tb Flour, heaping
8 tb Parmesan Cheese, grated, heaping
6 tb Butter
10 c Broth, chicken & beef
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 to room temperature. Untie
the bag, remove the now-hardened mixture from the napkin, and cut
into 1/2 inch slices. Cut these slices into cubes. Reheat the broth,
add the cubes, and continue to boil for 10 minutes. Serve piping hot.
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