Difference between revisions of "Neapolitan soup"
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==Ingredients== | ==Ingredients== | ||
*1/4 pound of forcemeat of fowl | *1/4 pound of forcemeat of fowl | ||
| − | *1 tablespoon of [[ | + | *1 tablespoon of [[flour|potato flour]] |
| − | *1 tablespoon of [[ | + | *1 tablespoon of [[Béchamel Sauce|Bechamel sauce]] (No. 3) |
| − | *1 yolk of an [[ | + | *1 yolk of an [[egg|egg]] |
| − | *[[ | + | *[[Pea|Pea]]s |
| − | *[[ | + | *[[Asparagus|Asparagus]] |
| − | *[[ | + | *[[Spinach|Spinach]] |
| − | *[[ | + | *[[Clear soup|Clear soup]] |
==Procedure== | ==Procedure== | ||
#Mix the fowl with potato flour, Bechamel sauce (No. 3), and the yolk. | #Mix the fowl with potato flour, Bechamel sauce (No. 3), and the yolk. | ||
| − | #Put this into a tube about the size round of an ordinary [[ | + | #Put this into a tube about the size round of an ordinary [[macaroni|macaroni]]. |
| − | #Twenty minutes before serving, squirt the forcemeat into a saucepan with boiling [[ | + | #Twenty minutes before serving, squirt the forcemeat into a saucepan with boiling [[stock|stock]], and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long. |
| − | #Let it [[ | + | #Let it [[simmer|simmer]], and add boiled peas and asparagus tips. |
#If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring. | #If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring. | ||
#Serve in a good clear soup. | #Serve in a good clear soup. | ||
{{decameron}} | {{decameron}} | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category:Soup | + | |
| + | [[Category:Soup Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:42, 9 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. |
Ingredients
- 1/4 pound of forcemeat of fowl
- 1 tablespoon of potato flour
- 1 tablespoon of Bechamel sauce (No. 3)
- 1 yolk of an egg
- Peas
- Asparagus
- Spinach
- Clear soup
Procedure
- Mix the fowl with potato flour, Bechamel sauce (No. 3), and the yolk.
- 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 color half the forcemeat with a spoonful of spinach colouring.
- Serve in a good clear soup.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.
