ITALIAN PASTE SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Take half a pound of Italian paste, blanch or parboil it first.
  2. Afterwards boil it in two quarts of bright strong consommé, as directed for vermicelli soup.
  3. Send to table.
Original Text
ITALIAN PASTE SOUP. Take half a pound of Italian paste, blanch or parboil it first, and afterwards boil it in two quarts of bright strong consommé, as directed for vermicelli soup, and send to table.
Notes
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