RCI-SP.001.0008.001
Neapolitan soup
Neapolitan soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of forcemeat of fowl1/4 pound
- of potato flour1 tablespoon
- of Bechamel sauce (No. 3)1 tablespoon
- yolk of an egg1 unit
- Peas1 unit
- Asparagus1 unit
- Spinach1 unit
- Clear soup1 unit
Method
1
Mix the fowl with potato flour, Bechamel sauce (No. 3), 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 with 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.