and when it has
boiled keep it hot in a bain-marie until you are about to serve; then
mix the yolk of three eggs in a cup of cream, and add this to the soup.
Pour the soup into a warm tureen, add some boiled green peas, and serve
with fried croutons handed separately.

No. 33. Zuppa d' Erbe (Lettuce Soup)

Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot,
onion, French roll, Parmesan cheese.

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.
35 will be found a great improvement to any of these minestre.

No. 35. A Condiment for Seasoning Minestre, &c.

Ingredients: Onions, celery, carrots, butter, salt, stock, tomatoes,
mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in butter and
salt; add a few bits of cooked ham and veal cut up, two mushrooms, and
the pulp of a tomato. Cook for a quarter of an hour, and add a little
stock occasionally to keep it moist. Pass through a sieve, and use for
seasoning minestre, macaroni, rice, &c. It should be added when the dish
is nearly cooked.

No. 36. Minestra alla Casalinga

Ingredients: Rice, butter, stock, vegetables.

All sorts of vegetables will serve for this dish. Blanch them in boiling
salted water, then drain and fry them in butter. Add plenty of good
stock, and put them on a slow fire. Boil four ounces of rice in stock,
and when it is well done add the stock with the vegetables. Season with
two or three spoonsful of No. 35, and serve with grated cheese handed
separ