Soup all’Imperatrice
Ingredients: Breast of fowl, eggs, salt, pepper, ground rice,
nutmeg, clear stock.
Pound the breast of a fowl in a mortar, and add to it a teaspoonful
of ground rice, the yolk of an egg, salt, pepper, and a pinch of
nutmeg. Pass this through a sieve, form quenelles with it, and
pour a good clear soup over them.