a good clear
soup over them.

No. 29. Neapolitan Soup

Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus,
spinach, clear soup.

Mix a quarter pound of forcemeat of fowl with a tablespoonful of potato
flour, a tablespoonful of Bechamel sauce (No. 3), and the yolk of an
egg; put this into a tube about the size round of an ordinary macaroni;
twenty minutes before serving squirt the forcemeat into a saucepan with
boiling stock, and nip off the forcemeat as it comes through the pipe
into pieces about an inch and a half long. Let it simmer, and add boiled
peas and asparagus tips. If you like to have the fowl macaroni white
and green, you can colour half the forcemeat with a spoonful of spinach
colouring. Serve in a good clear soup.

No. 30. Soup with Risotto

Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup.

If you have some good risotto left, you can use it up by making it into
little balls the size of small nuts. Egg and bread crumb and fry them in
butter; dry them and put them into a soup tureen with hot soup. The soup
may be either clear or brown.

No. 31. Soup alla Canavese

Ingredients: White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a small
bit of fat bacon, and fry them in two ounces of butter. Then cover them
with good white stock, boil for a few minutes, pass through a sieve, and
add two tablespoonsful of tomato puree. Then blanch half a cauliflower
in salted water, let it get cold, drain all the water out of it, and
break it up into little bunches and put them into a stock pot with the
stock, a small leaf of dried sage, crumbled up, and a little chopped
parsley, and let it all boil; add a pinch of grated cheese and some
pepper. Serve with grated Parmesan handed separately.

No. 32. Soup alla Maria Pia

Ingredients: White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into a
stock pot with a little salt, butter, and water, add a carrot, an onion,
two leeks, and a stick of celery, and simmer until the vegetables are
well cooked; then take out all the fresh vegetables, drain the beans and
pass them through a sieve, but first dilute them with good stock. Put
this puree into a stock pot with good white stock,