Venetian Soup

Ingredients: Clear soup, butter, flour, Parmesan, eggs. Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good stock. Mix up well so as to form a paste, and then take it off the ... Read More »

Tuscan Soup

Ingredients: Stock, eggs. Whip up three or four eggs, gradually add good stock to them, and keep on whisking them up until they begin to curdle. Keep the soup hot in a bain-marie. Read More »

Soup alla Lombarda

Ingredients: Clear soup, fowl forcemeat, Bechamel, peas, lobster butter, eggs, asparagus. Create firm forcemeat of fowl and divide it into three parts, to the first add two spoonsful of cream Béchamel, to the second four spoonsful of puree of green peas, to the third two spoonsful of lobster butter and ... Read More »

Zuppa Primaverile (Spring Soup)

Ingredients: Clear soup, vegetables. Any fresh spring vegetables will do for this soup, but they must all be cooked separately and put into the soup at the last minute. It is best made with fresh peas, asparagus tips, and a few strips of tarragon. Read More »

Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the onions, one blade of mace. Cut up three pounds of stock meat small and put it in a stock pot with two quarts of ... Read More »