38. Zuppa sul Sugo di Carne

Certain cooks, to give themselves airs, mangle the phrases of our less than benevolent neighbors, using names that resound mightily and say nothing. According to them, the soup I am describing should be called soup mitonnée. And if I had stuffed my book with these exotic and disagreeable names, to please the many who grovel before foreign customs, who knows how much prestige I would have