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No 28 Soup all'Imperatrice

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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.

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