Cookbook:Soup alla Lombarda

From Wikibooks, open books for an open world
Jump to navigation Jump to search
This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Ingredients | Recipes | Cuisine of Italy

Soup alla Lombarda

Ingredients[edit]

Procedure[edit]

  1. Make a firm forcemeat of fowl and divide it into three parts.
  2. To the first, add two spoons of cream Béchamel; to the second, four spoons of purée of green peas; to the third, two spoons of lobster butter and the yolk of an egg. Thus you will have the Italian colours, red, white, and green.
  3. Butter a pie dish and make little quenelles of the forcemeat.
  4. 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 spoonfuls of cooked green peas and pour a very fresh clear soup over them.

Hand little croutons fried in lobster butter separately.

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.