Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve.
Serve with slices of lemon and egg balls.
Carrot Soup
One quart of thinly sliced carrots, one head of celery, three or four quarts of water, boil for two and one-half hours; add one-half cupful of rice and boil for an hour longer; season with salt and pepper and a small cupful of cream.
Veal Soup
| Knuckle of veal 2½ pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine ½ onion salt and pepper to season a little flour ½ cup vermicelli or alphabet macaroni 2 eggs, beaten very light 1½ tablespoons parmesan cheese |
Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook until tender. Now add the meat balls.
If too thick use a little water. Beat the eggs lightly and add while boiling.