Title: Soup royale (aka napkin soup)
 Categories: Soups, Italian, Appetizers
      Yield: 1 Servings
 
      8 tb Flour, heaping
      8 tb Parmesan Cheese, grated,
           -heaping
      3    Eggs
      6 tb Butter
     10 c  Broth, chicken & beef
        pn Salt
        pn Nutmeg
 
  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.