No. 24. Roman Soup
Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley,
nutmeg, flour, Parmesan.
Mix three and a half ounces of butter with two eggs and four ounces
of crumbs of bread soaked in stock, a little chopped parsley, salt,
and a pinch of nutmeg. Reduce this and add two tablespoonsful of
flour and one of grated Parmesan. Form this into little quenelles
and boil them in stock for a few minutes put them into a tureen and
pour a good clear soup over them.
No. 25. Soup alla Nazionale
Ingredients: Clear soup, savoury custard.
Make a savoury custard and divide it into three parts, one to be
left white, another coloured red with tomato, and the third green
with spinach. Put a layer of each in a buttered saucepan and cook
for about ten minutes, cut it into dice, so that you have the three
Italian colours (red, white, and green) together, then put the
custard into a soup tureen and pour a good clear soup over it.
No. 26. Soup alla Modanese
Ingredients: Stock, spinach, butter, salt, eggs, Parmesan,
nutmeg, croutons.
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