Cookbook:Italian Soup with Poultry Quenelles

Italian Soup with Poultry Quenelles
Category	Soup recipes
Difficulty

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Soupe all'Imperatrice is a soup made of poultry quenelles in broth.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

• Poultry breast
• 1 tsp ground rice
• 1 egg yolk
• Salt
• Pepper
• 1 pinch nutmeg
• Stock

Procedure

1. Pound the poultry breast. Mix in ground rice, egg yolk, salt, pepper, and nutmeg.
2. Pass the mixture through a sieve.
3. Form the mixture into quenelles.
4. Simmer the quenelles in the stock to make a soup.