Boil about one and a half to two quarts of salted water. When it boils, add 6 tablespoons of oatmeal and let it cook for 20 minutes, stirring occasionally. While the oatmeal is cooking, whip three egg whites to stiff peaks, add salt and let them set by immersing them in boiling water, then cut them into cubes and put them in the soup tureen. Beat the 3 egg yolks with about 50 grams of melted butter and grated Parmesan cheese. When the oatmeal is cooked, add the yolks and pour the soup into the soup tureen, over the cubes of congealed clear.
50 g butter
Grated Parmesan cheese