Neapolitan Soup Recipe

Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus,

spinach, clear soup.



Mix a quarter pound of forcemeat of fowl with a tablespoonful of potato

flour, a tablespoonful of Bechamel sauce (No. 3), and the yolk of an

egg; put this into a tube about the size round of an ordinary macaroni;

twenty minutes before serving squirt the forcemeat into a saucepan with

boiling stock, and nip off the forcemeat as it comes through the pipe

into pieces about an inch and a half long. Let it simmer, and add boiled

peas and asparagus tips. If you like to have the fowl macaroni white

and green, you can colour half the forcemeat with a spoonful of spinach

colouring. Serve in a good clear soup.

Vote