Italian Soup
Cook 1/2 pint of fine cornmeal-they call it semolina in Italy-with 1 ounce butter, 1 quart white stock, salt, pepper, and nutmeg for 1 hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with 1/2 pint hot milk. Serve with grated Parmesan cheese and croutons.