Soup Alla Lombarda Recipe

Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas, lobster

butter, eggs, asparagus.



Make a firm forcemeat of fowl and divide it into three parts, to the

first add two spoonsful of cream Bechamel, to the second four spoonsful

of puree of green peas, to the third two spoonsful of lobster butter and

the yolk of an egg; thus you will have the Italian colours, red, white,

and green. Butter a pie dish and make little quenelles of the forcemeat.

Just before serving boil them for four minutes in boiling stock, take

them out carefully and put them in a warm soup tureen with two spoonsful

of cooked green peas and pour a very fresh clear soup over them. Hand

little croutons fried in lobster butter separately.

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