PARADISE SOUP

• 4 tablespoons sifted bread crumbs
• 4 tablespoons grated cheese
• 1 quart white soup stock or clear broth
• 3 eggs
• Nutmeg
• Salt, pepper

Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter.

Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup.

This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.

When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

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RISOTTO WITH LOBSTER - Recipe Of The Day

English: Chef Kevin Doherty's Lobster Risotto and grilled peaches at "Parker's Restaurant" in the Hisyoric Omni Parker House Hotel in Boston, Massachusetts. (Photo credit: Wikipedia)

For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster or crab meat ought to be about half the weight of the rice employed. A little more than a pound of rice and half this weight] of crab meat ought to be enough for six persons.

Chop fine a sprig of parsley, a stalk of celery, one carrot, half an onion a clove of garlic and brown the whole in good olive oil. When browned, add the crab meat and season with salt and pepper. During the cooking process stir and turn over the crabs, and when they have become red, pour over as much hot water as is necessary to cook the rice.

After the water boils for a while, remove the lobster (or crab, or craw-fish) leaving the saucepan on the fire. Put half of the crabs aside, and grind the rest. Rub the ground meat through the sieve and put it back on the fire. In another saucepan melt some butter and put into it little by little the rice that has been washed and dried. Stir and add the broth from the first saucepan. When the rice is almost cooked add the craw-fish that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the fish mixture, adding some grated cheese.

Make Something Incredible Tonight.

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