Neapolitan Soup

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.