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Classic
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page 8
well to make it only when these ingredients are handy.
Prepare a certain quantity of boiled potatoes, the mealy kind being preferred.
Mash the potatoes and mix them with chicken or turkey breast well ground, grated
cheese (Parmesan or Swiss), two or more yolks of eggs, salt and a small quantity
of nutmeg. Pour the compound on the bread board with a quantity of flour
sufficient to make a paste and roll it in little sticks as thick as the small
finger. Cut the sticks in little pieces about half an inch long and put them in
boiling water. Five or six minutes' cooking will be sufficient.
5
VEGETABLE SOUP
(Zuppa Santè)
Any kind of vegetables may be used for this soup: carrots, celery, cabbage,
turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of
any variety.
Select three or four kind of vegetables, shred or chop coarsely cabbage or
greens, and slice or cut in cubes the root vegetables. Put them over the fire
with a small quantity of cooking oil or butter substitute, and let them fry
until they have absorbed the fat. Then add broth and cook until the vegetables
are very tender. Fry croutons of stale bread in oil and serve them in the soup.
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