edani alla parmigiana. Stewed celery.

Menu--Dinner.

Zuppa primaverile. Spring soup
Sote di Salmone al funghi. Salmon with mushrooms.
Tenerumi d'Agnello alla veneziana. Breast of lamb alla Veneziana.
Testa di Vitello alla sorrentina. Calf's head alla Sorrentina.
Fagiano alla perigo. Pheasant with truffles.
Torta alla cremonese. Cremona tart.
Uova alla fiorentina. Egg savoury.

The Seventh Day

"It seems invidious to give special praise where everything is so good,"
said Mrs. Sinclair next day at lunch, "but I must say a word about that
clear soup we had at dinner last night. I have never ceased to regret
that my regard for manners forbade me ask for a second helping."

"See what it is to have no manners," said Van der Roet. "I plunged
boldly for another portion of that admirable preparation of calf's head
at dinner. If I hadn't, I should have regretted it for ever after.
Now, I'm sure you are just as curious about the construction of these
masterpieces as I am, Mrs. Sinclair, so we'll beg the Marchesa to let us
into the secret."

"Mrs. Sinclair herself had a hand in the calf's-head dish, 'Testa di
Vitello alla sorrentina,' so perhaps I may hand over that part of the
question to her. I am very proud that one of my pupils should have won
praise from such a distinguished expert as Mr. Van der Roet, and I
leave her to expound the mystery of its charm. I think I may without
presumption claim the clear soup as a triumph, and it is a discovery of
my own. The same calf's head which Mrs. Sinclair has treated with such
consummate skill, served also as the foundation for the stock of the
clear soup. This stock certainly derived its distinction from the
addition of the liquor in which the head was boiled. A good consomme can
no doubt be made with stock-meat alone, but the best soup thus made will
be inferior to that we had for dinner last night. Without the calf's
head you will never get such softness, combined with full roundness
on the tongue, and the great merit of calf's head is that it lets you
attain this excellence without any sacrifice of transparency."

"I have marvelled often at the clearness of your soups, Marchesa,"
said the Colonel. "What clearing do you use to make them look like pale
sherry?"

"No one has any claim to be called a cook who cannot make soup without
artificial clearing," said the Marche