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