Stock
Butter
Eggs
Salt
Crumbs 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."

This recipe was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire copyright-free cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/Italian Cookbooks in the Public Domain.... Photo: Mary Melfi.

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