Soup alla Lombarda
June 21st, 2006Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas,
lobster butter, eggs, asparagus.
Make a firm forcemeat of fowl and divide it into three parts, to
the first add two spoonsful of cream Bechamel, to the second four
spoonsful of puree of green peas, to the third two spoonsful of
lobster butter and the yolk of an egg; 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 two spoonsful of cooked green peas
and pour a very fresh clear soup over them. Hand little croutons
fried in lobster butter separately.