Ingredients: Risotto, 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.
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, 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 color half the forcemeat with a spoonful of spinach coloring. Serve in a good clear 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 color 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.
Ingredients: Clear soup, savory custard.
Make a savory custard and divide it into three parts, one to be left white, another colored 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 colors (red, white, and green) together, then put the custard into a soup tureen and pour a good clear soup over it.
Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, flour, Parmesan.
Mix three and a half ounces of butter with two eggs and four ounces of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg. Reduce this and add two tablespoonsful of flour and one of grated Parmesan. Form this into little quenelles and boil them in stock for a few minutes put them into a tureen and pour a good clear soup over them.
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 fire and add the yolks of four eggs, mix again and form the again and form the paste into little quenelles. Boil these in a little soup, strain off, put them into the tureen and pour a good clear soup over them.
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 the yolk of an egg; thus you will have the Italian colors, red, white, and green. Butter a pie dish and make little quenelles of the forcemeat. Just before serving boil them for four minutes in boiling stock, take them out carefully and put them in a warm soup tureen with two spoonsful of cooked green peas and pour a very fresh clear soup over them. Hand little croutons fried in lobster butter separately.
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.
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 cold water, three carrots, and three turnips cut up, three onions with a clove stuck in each one, a bunch of herbs and a blade of mace. Let it come to the boil and then draw it off, at once skim off all the scum, and keep it gently simmering, and occasionally add two or three tablespoonsful of cold water. Let it simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf’s head has been cooked, or even a calf’s foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and vegetables are in the stock pot.