Quenelle Soup Recipe ingredients

To prepare this Quenelle Soup Recipe, first into a cupful of boiling water put a piece of butter the size of a walnut, add a pinch of salt, and stir in sufficient flour to make a rather thick, smooth paste. Turn it out and set away to cool.

Cut into small pieces a 1/2 pound of nice lean veal, and pound them thoroughly in a mortar, adding, a little at a time, 2 ounces of the cold paste and 3 ounces of butter; beat these well together and add the beaten yolks of 2 eggs and the white of 1, and season well with salt and pepper and grated nutmeg. Rub the whole through a fine sieve; add a little thick cream, and with 2 teaspoons form it into quenelles, or small balls. Place these in the bottom of a saucepan, pour over them carefully enough boiling stock to cover them, and cook gently a few minutes. Pour into a hot tureen the required amount of hot soup or broth, add the quenelles and the stock in which they were boiled, and serve.