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Neapolitan Soup

(Soups) - (The Cook's Decameron: A Study In Taste)







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.

Other Recipes


No. 29. Neapolitan Soup

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.









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