No. 194 Potage Pâte d’Italie.
Put four tablespoonfuls of various shaped small Italian paste in a quart of boiling water, with a little salt in it, boil it a few minutes; put it on a sieve to drain; have about three quarts of clarified consommé (No. 134), quite boiling; put the paste into it, and boil a quarter of an hour; it must be of a pale sherry colour; consommé of fowl is the best for this kind of potage; season with a little salt and sugar. A piece of good glaze may likewise be introduced.