1 cup cooked chicken
1/4 cup bread crumbs
1/4 cup milk
Yolk of 1 egg
5 or 6 blanched almonds
1 quart chicken stock
1 slice stale bread
Fat for deep frying

"Grind the meat and almonds in a meat grinder, or chop very fine. Soak the bread crumbs in the milk, and rub all these ingredients to a very smooth paste. Add the hot broth. If you wish the soup to be richer and have a more milky consistency use the yolk of an egg, which should be beaten and have a few tablespoons of the hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle. Cut the stale bread into cubes and fry in deep fat. Put these croutons in the soup, and send it to the table with a dish of grated cheese."

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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