Instructions

1. 1
   Mix the fowl with potato flour, Bechamel sauce, and the yolk.
2. 2
   Put this into a tube about the size round of an ordinary macaroni.
3. 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. 4
   Let it simmer, and add boiled peas and asparagus tips.
5. 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. 6
   Serve in a good clear soup.