Soup alla Lombarda

Soup alla Lombarda

Ingredients: 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.

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