Gold Cube Soup

Two peeled yesterday’s rolls are cut into cubes, then four eggs are beaten with one eighth of a liter (1/2 pint) of milk, and poured onto the cubes.

When they are quite soft after being turned over several times, they are baked in hot lard until they are yellow, and while they are baking they are pushed a few times under each other with the Bachschaeufelchen, whereupon they are put into a sieve or possibly a colander so that the lard drains off.

When serving, place them in the soup bowl, pour boiling brown or white beef broth over them, and season the soup with freshly grated nutmeg and chives.

You can add boiled livers and gizzards of young chickens, also diced, and cut the hard inner skin of the gizzards beforehand.

Likewise, two ladles full of steamed vegetables can be added to the dish, together with the clear soup in which they were steamed. After the coarsest ribs have been removed, the fourth part of a savoy cabbage head is cut into fine noodles, as well as a yellow turnip and a head of celery, washed, steamed together with a few ladles of beef broth until soft, seasoned with freshly grated nutmeg, and everything is used together as mentioned.

Instead of chicken livers and gizzards, you can also cut a piece of calf’s liver into half-nut-sized cubes, which are then cooked with the steamed vegetables for half a quarter of an hour.

Tip: As an alternative to fresh sc

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