Recipes > Soup > Neapolitan Soup

Neapolitan Soup


  • 1/4 pound of forcemeat of fowl
  • 1 tablespoonful of potato flour
  • 1 tablespoonful of Bechamel sauce
  • yolk of 1 egg
  • boiled peas
  • asparagus tips
  • clear soup


Mix forcemeat with potato flour, Bechamel sauce, and egg 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 colour half the forcemeat with a spoonful of spinach colouring. Serve in a good clear soup.


Print recipe/article only


The Cook's Decameron.

comments powered by Disqus