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Classic
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page 9
6
QUEEN'S SOUP
(Zuppa Regina)
This is made with the white meat of chicken, which is to be ground in a meat
grinder together with blanched almonds (5 or 6) for one quart of chicken. stock.
To the meat and almond add some bread crumbs, first soaked in milk or broth, in
the proportion of about one fifth of the quantity of the meat. All these
ingredients are to be rubbed to a very smooth paste and hot broth is to be added
to them.
If you wish the soup to be richer and have a more milky consistency, use the
yolk of an egg, which should be beaten, and have a few tablespoonfuls of hot
broth stirred into it before adding to the soup. Do not let the soup boil after
the egg is added or it will curdle.
One slice of stale bread may be cut into cubes, fried in deep fat, and the
croutons put in the soup. Send it to the table with a dish of grated cheese.
7
BEAN SOUP
(Zuppa di fagiuoli)
One cup of dried beans, kidney, navy or lima is to be soaked over night. Then
boil until tender. It is preferable to put the beans to cook in cold water with
a pinch of soda. When they come to boil, pour off this water and add fresh.
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