Cookbook:Soup all'Imperatrice
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Cookbook | Ingredients | Recipes
Soupe all'Imperatrice is a soup made of poultry quenelles in broth.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- 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.
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.