With the remains of a Cassoulet
(p. 102) a most delicious soup can
be made.
Heat up the beans which are left
over in a little extra water, and
pound them through a sieve.
Reheat the purée, adding sufficient
stock and a little milk to thin down
the soup, and put in some pieces of
sausage cut in dice.
SOUP WITH RISOTTO
For using left-over Risotto (p.
93 ).
Make the rice into little balls the
size of a nut. Egg and breadcrumb
them and fry them in butter, and