Cookbook:Soup all'Imperatrice

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Soupe all'Imperatrice is a soup made of poultry quenelles in broth.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.

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.