Cookbook:Neapolitan Soup

Neapolitan Soup
Category	Soup recipes
Difficulty

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This is a tasty and easy-to-make soup recipe. 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 by Emily Waters.

Ingredients

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

Procedure

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.