Cookbook:Italian Soup with Poultry Quenelles

Italian Soup with Poultry Quenelles
CategorySoup 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

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.
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