ittle soup, strain off, put them into the
tureen and pour a good clear soup over them.

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.

Wash one pound of spinach in five or six waters, then chop it very fine
and mix it with three ounces of butter, salt it and warm it up. Then
let it get cold, pass through a hair sieve, and add two eggs, a
tablespoonful of grated Parmesan, and very little nutmeg. Add this to
some boiling stock in a copper saucepan, put on the lid, and on the top
put some hot coals so that the eggs may curdle and help to thicken the
soup. Serve with fried croutons.

No. 27. Crotopo Soup

Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls.

Pound half a pound of lean veal in a mortar, then add three ounces of
cooked ham with some fat in it, the yolk of an egg, salt, pepper, and
very little nutmeg. Pass through a sieve, cut some small French rolls
into slices, spread them with the above mixture, and colour them in the
oven. Then cut them in halves or quarters, put them into a tureen, and
just before serving pour a very good clear soup over them.

No. 28. Soup all'Imperatrice

Ingredients: Breast of fowl, eggs, salt, pepper, ground rice, nutmeg,
clear stock.

Pound the breast of a fowl in a mortar, and add to it a teaspoonful of
ground rice, the yolk of an egg, salt, pepper, and a pinch of nutmeg.
Pass this through a sieve, form quenelles with it, and pour