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The Cook's Decameron · Chapter 43No. 30. Soup with Risotto
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Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup
If you have some good risotto left, you can use it up by making it into little balls the size of small nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup tureen with hot soup. The soup may be either clear or brown.