Cookbook:Soup alla Lombarda
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Soup alla Lombarda
- Make a firm forcemeat of fowl and divide it into three parts.
- 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.
- 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 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.