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Soup Alla Lombarda

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







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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No. 21. Soup alla Lombarda

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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