Cookbook:Neapolitan Soup

This is a tasty and easy-to-make soup recipe.

Ingredients

 * ¼ pound (115 g) forcemeat of fowl
 * 1 tablespoon potato flour
 * 1 tablespoon Bechamel sauce
 * 1 egg yolk
 * Peas
 * Asparagus
 * Spinach
 * Clear soup

Procedure

 * 1) Mix the fowl with potato flour, Bechamel sauce, and the yolk.
 * 2) Put this into a tube about the size round of an ordinary macaroni.
 * 3) Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
 * 4) Let it simmer, and add boiled peas and asparagus tips.
 * 5) If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
 * 6) Serve in a good clear soup.