Recipes > Soup > Soup alla Lombarda

Soup alla Lombarda


  • clear soup
  • fowl forcemeat
  • 2 spoonsful of cream Bechamel
  • green peas
  • 2 spoonsful of lobster butter
  • yolk of 1 egg


Make a firm forcemeat of fowl and divide it into three parts, to the first add cream Bechamel, to the second 4 spoonsful of puree of green peas, to the third lobster butter and the egg yolk; 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 2 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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