Italian Meal

Risotto Neapolitan Imperatrice Crotopo Modanese And Nazionale Soups

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.

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.

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.

Soup allla 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 a good clear soup over them.

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.

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.