Rice Quenelles Soup

Ingredients

• four ounces of rice
• half a pound of chicken breast or lean fillet of veal
• two ounces of either chicken or calf's liver
• two ounces of butter
• three whisked eggs
• a little grated nutmeg
• salt to taste
• a quart of boiling broth

Method

1. 1

   Prepare risotto, cool.

2. 2

   Brown chicken or veal liver, pound with risotto, mix with eggs, nutmeg, and salt.

3. 3

   Shape into quenelles, poach in broth, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 20. The excerpt below is the record exactly as published.

RICE QUENELLES SOUP. Prepai*e a good risotto (see Risotto) with four ounces of rice ; lay it on a dish to get cold. Meanwhile take half a pound of chicken breast or lean fillet of veal and two ounces of either chicken or calf s liver ; hash this fine and brown it PRACTICAL HOUSEHOLD COOKERY. 45 well in a stewpan, with two ounces of butter ; then pound it in a mortar with the risotto; mix the contents well together with three whisked eggs, a little grated nutmeg, and salt to taste; pass the lot through a sieve into an earthenware pan, moisten with a little boiling broth or water, stir till nicely soft and firm; if too thick add a little bechamel, or if too clear the yolks of a few eggs ; mix well ; then take a teaspoon in each hand, and with them shape the compound into small quenelles, put them in a buttered saute-pan, and ten minutes before serving pour over tbem a quart of boiling broth

Cook this with the app: pantry check, scaling, and the assistant.