Broth
White meat of chicken, ground
5 or 6 blanched almonds
Bread crumbs, soaked in milk or broth
Yolk of an egg (optional)
One slice of stale bread, cut into cubes

Fat for frying

Grated cheese

"This is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken stock. To the meat and almond add some bread crumbs, first soaked in milk or broth, in the proportion of about one fifth of the quantity of the meat. All these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them. 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 tablespoonfuls of 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. One slice of stale bread may be cut into cubes, fried in deep fat and the croutons put in the soup. Send it to the table with a dish of grated cheese."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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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