Comprising Macaroni Soup d la Royale. d la Medicos.

d la St. Pierre.

Semolina Soup d la Palermo. ,, d la Venitienne.

d la Pisane.

384. Macaroni Soup A La Royale

Boil ten ounces of Naples macaroni in two quarts of boiling water, with two ounces of fresh butter, a little minionette pepper, and salt. When the macaroni has boiled half an hour, drain it off upon a sieve, cut it into half-inch lengths, and boil it in two quarts of good chicken or game consomme for ten minutes; take it off the stove and mix with it a leason of six yelks of eggs, half a pint of cream, two ounces of grated Parmesan cheese, and a little minionette pepper; set the leason in the soup by stirring it on the stove-fire for three minutes, and send to table.

Vermicelli or any other Italian paste may be substituted for the macaroni. This soup is sometimes designated "a l'ltalienne."

385. Macaroni Soup A La Medicis

Boil ten ounces of Naples macaroni, and cut it into inch lengths; at the same time trim the tails of thirty crayfish, and the same number of quenelles of fowl, colored with crayfish butter; place these in the silver lining of a soup-tureen according to the following directions :-

Butter the bottom of the lining and spread thereon a layer of macaroni, then a layer of grated Parmesan cheese, after which place a layer of crayfish tails; repeat the layer of grated cheese, and place on that a layer of small quenelles: and thus proceed until the several articles prepared for the purpose are disposed of. Then add a pint of strong consomme, and cover the top with grated cheese; melt a small pat of fresh butter over the fire, and sprinkle it on the top of the whole preparation; then set the tureen lining thus filled to gratinate in the oven, which will require about half an hour. Lastly, place the lining on a dish to be served from the side-table, while the bright clear consomme is to be sent up in another tureen.

In helping the soup at table, first put a small ladleful of the preparation of macaroni, etc, on a soup plate, and add to it a ladleful of the consomme.

386. Macaroni Soup A La St. Pierre

Cut some macaroni that has been boiled, into inch lengths, place them in a stewpan with four ounces of lobster-coral butter and a little cayenne, simmer it gently on the fire for ten minutes, and then place a fourth part in a silver soup lining; on this sprinkle some grated Parmesan cheese, then put a layer of blanched soft roses of mackerel, over which place some grated cheese, again cover this with some prepared scollops of salmon; and thus repeat the foregoing instructions until the ingredients are all used up, finishing this part of the operation by sprinkling over the whole some grated cheese, and adding a pint of good consomme; lastly, place the lining in the oven to gratinate, which must be carefully attended to. Send the soup to table with another tureen of clear bright consomme, to be served to the guests in the same manner as described in the preceding article.

387. Semolina Soup A La Palermo

Mix four ounces of wheaten flour with the same quantity of Turkish wheat flour, place these on the paste-board or slab, and having made a hollow in the centre, place in it four yelks of eggs, a little cream, pepper, salt, and nutmeg; proceed to work these into a firmly-kneaded paste. Spread this out very thin with the aid of a rolling-pin, and having cut it into bands an inch wide, shred these so as to resemble vermicelli. Strew these shreds on a large baking sheet covered with paper, and put them to dry for four hours in the hot closet. A quarter of an hour before dinner-time, throw the shreds thus prepared into two quarts of boiling game consomme; skim this, and place the stepwan containing the soup by the side of the stove-fire, to continue gently boiling until the time for serving; then, after adding a pinch of minionette pepper, send to table with some grated Parmesan cheese on a plate, to be handed round with the soup.

388. Semolina Soup A La Venitienne

Throw six ounces of semolina into two quarts of boiling consomme of game; after boiling gently by the side of the stove-fire for a quarter of an hour, add a glass of Madeira, two ounces of grated Parmesan cheese, half a pint of cream mixed with four yelks of eggs, a little crystallized soluble cayenne, and the juice of half a lemon. Set this preparation on the stove-fire, taking care not to let it curdle, then pour the soup into a tureen containing the fillets of two dozen larks which have been simmered with fine herbs. Stir the soup gently into the tureen, in order to mix the scollops with the semolina. In Italy, the fillets of a small delicious bird, called Beccaficas, are used instead of larks.

389. Semolina Soup A La Pisane

Bone and braize two calf's feet, and having pressed them between two dishes, cut them out into round pieces the size of a shilling, with a tin cutter; place these in a stewpan together with three dozen very small quenelles a la Xavier (No. 257) and a glass of Madeira; allow them to simmer on the fire for five minutes, and add them to a similar quantity and description of soup as directed in the preceding article, but omitting the fillets of larks, and send to table.

Note. - The foregoing soups may be prepared, with equal success, by using any of the numerous sorts of Italian pastes, instead of keeping to those described for the purpose. The soups may also be infinitely varied by changing their garnishes.