Potage aux Pâtes d'Italie

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
soup base
soup addition
garnish
Instructions (8)
  1. Have ready some nicely cleared stock, that made from beef and veal bones is best for this
  2. cook 6oz. or 8oz. of Italian paste (the kind like little melon seeds is to be preferred) for about ten minutes
  3. throw them into cold water
  4. drain well
  5. add them now to the soup
  6. let it all boil up together for five minutes
  7. serve with grated Parmesan cheese handed round with it
  8. The stock for this soup need not be very strong, though it must be nicely flavoured.
Original Text · last edited 4 days ago
Potage aux Pâtes d'Italie.—Have ready some nicely cleared stock, that made from beef and veal bones is best for this; cook 6oz. or 8oz. of Italian paste (the kind like little melon seeds is to be preferred) for about ten minutes, then throw them into cold water, drain well, add them now to the soup, and let it all boil up together for five minutes, then serve with grated Parmesan cheese handed round with it. The stock for this soup need not be very strong, though it must be nicely flavoured.
Notes
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