Soup alla Lombarda
Source and licence
"Soup alla Lombarda" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Soup_alla_Lombarda, revision 4518525), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Soup_alla_Lombarda&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518525
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Poultry forcemeat
- 2 tbsp béchamel sauce
- 4 tbsp green pea purée
- 2 tbsp lobster butter
- 1 egg yolk
- Clear broth
- Cooked green peas
- Croutons
Method
- Divide the forcemeat into 3 parts.
- Mix the béchamel into the first portion of forcemeat. Mix the pea purée with the second portion. Mix the lobster butter and yolk with the third portion. 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, bring the broth to a boil, and boil the quenelles for 4 minutes.
- Carefully remove the quenelles, and put them in a warm soup tureen with cooked green peas. Pour more broth on top of them.
- Serve little croutons fried in lobster butter separately.