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Soupe all'Imperatrice is made from breast of fowl, eggs, salt, pepper, ground rice, nutmeg, clear soup stoc.
The breast is pounded and combined with a teaspoon of ground rice, an egg yolk, salt, pepper and a small amount of nutmeg. After running the mixture through a sieve, quenelles are formed and combined with the stock to make a soup.
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.