Pound the breast of a fowl in a mortar, and add to it a teaspoonful
of ground rice, the yolk of an egg, salt, pepper, and a pinch of
nutmeg. Pass this through a sieve, form quenelles with it, and
pour a good clear soup over them.
No. 29. Neapolitan Soup
Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas,
asparagus, spinach, clear soup.
Mix a quarter pound of forcemeat of fowl with a tablespoonful of
potato flour, a tablespoonful of Bechamel sauce (No. 3), and the
yolk of an egg; put this into a tube about the size round of an
ordinary macaroni; twenty minutes before serving squirt the
forcemeat into a saucepan with boiling stock, and nip off the
forcemeat as it comes through the pipe into pieces about an inch
and a half long. Let it simmer, and add boiled peas and asparagus
tips. If you like to have the fowl macaroni white and green, you
can colour half the forcemeat with a spoonful of spinach colouring.
Serve in a good clear soup.
No. 30. Soup with Risotto
Ingredients: Risotto (No.
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