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Ingredients
ScaleNo serving count in the source — scale by factor
- forcemeat of fowl, 115 g1/4 lb
- potato flour1 tbsp
- Bechamel sauce1 tbsp
- egg yolk1
- peas
- asparagus
- spinach
- clear soup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix the fowl with potato flour, Bechamel sauce, and the yolk.
Put this into a tube about the size round of an ordinary macaroni.
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.
Let it simmer, and add boiled peas and asparagus tips.
If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
Serve in a good clear soup.
