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Classic
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page 6
The soup stock, besides being used for soups, is a necessary ingredient in
hundreds of Italian dishes.
2
SOUP OF "CAPPELLETTI"
This Soup is called of "Cappelletti" or "little hats" on account of the shape of
the "Cappelletti."
First a thin sheet of paste is made according to the following directions:
The best and most tender paste is made simply of eggs, flour and salt,
water may be substituted for part of the eggs, for economy, or when a less rich
paste is needed. Allow about a cup of flour to an egg. Put the flour on a bread
board, make a hollow in the middle and break in the egg. Use any extra whites
that are on hand. Knead it thoroughly, adding more flour if necessary, until you
have a paste you can roll out. Roll it as thin as an eighth of an inch. A long
rolling pin is necessary, but any stick, well scrubbed and sand papered, will
serve in lieu of the long Italian rolling pin.
Cut from this sheet of paste rounds measuring about three inches in diameter. In
the middle of each circle place a spoonful of filling that must be made
beforehand, composed of cooked meat (chicken, pork or veal) ground very fine and
seasoned with grated cheese, grated lemon peel,
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