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v1 Public Imported from Wikibooks revision 4518464

Neapolitan Soup

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518464

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #italian #public domain #recipes for soup #recipes using asparagus #recipes using egg yolk #recipes using potato flour #recipes with metric units #recipes without cooking time #recipes without servings
Soup Italian

Ingredients

Scale
  • ¼ pound (115 g) forcemeat of fowl
  • 1 tablespoon potato flour
  • 1 tablespoon Bechamel sauce
  • 1 egg yolk
  • Peas
  • Asparagus
  • Spinach
  • Clear soup

Directions

  1. Mix the fowl with potato flour, Bechamel sauce, and the yolk.
  2. Put this into a tube about the size round of an ordinary macaroni.
  3. Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
  4. Let it simmer, and add boiled peas and asparagus tips.
  5. If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
  6. Serve in a good clear soup.

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