Boil the following vegetables and herbs in very good stock for an
hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a
small bunch of chervil, a stick of celery, a carrot and an onion,
all well washed and cut up. Then put some slices of toasted French
roll into a tureen and pour the above soup over them. Serve with
grated Parmesan handed separately.
No. 34. Zuppa Regina di Riso (Queen's Soup)
Ingredients: Fowl stock, ground rice, milk, butter.
Put a tablespoonful of ground rice into a saucepan and gradually
add half a pint of milk, boil it gently for twelve minutes in a
bainmarie, but stir the whole time, so as to get it very smooth.
Just before serving add an ounce of butter, pass it through a
sieve, and mix it with good fowl stock.
Minestre
Minestra is a thick broth, very much like hotch-potch, only
thicker. In Italy it is often served at the beginning of dinner
instead of soup; it also makes an excellent lunch dish. Two or
three tablespoonsful of No.
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