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Classic
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page 209
less than a pint white wine. Of all this is to be made meat balls, which boil
1/2 hour in bouillon. Now boil the shells of the crabs and all the other parts,
except the stomachs, (which throw away), in a quart of water with 1/2 pound
butter, until all the substance is boiled out and then strain it, and let it
cool. The fat on the surface of the water is added to the soup and enough of the
water itself, to impart a pretty good crab flavor. The bouillon and a pint red
wine (St. Julien) is poured on, and the meat balls are put into the soup; it is
now ready to serve.
Italian soup.
Break half a pound macaroni in small pieces and boil them until soft in clear
bouillon, which ought to be a little brown. Now beat together 6 eggs, 1/2 pint
cream, 1/4 of a pint melted butter and 1/2 pint or more grated parmese cheese.
Pour it all into a buttered mold and put it in boiling water, where it remains
until it has thickened. Then pour it out and add to it long square pieces of
macaroni already boiled.
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