Soupe all'Imperatrice (Italian Soup with Poultry Quenelles)
Soupe all'Imperatrice is a clear Italian soup of delicate poultry quenelles served in broth. The dumplings need almost nothing: pounded breast meat, a teaspoon of ground rice, an egg yolk and a pinch of nutmeg. Pushing the paste through a sieve is what gives them their fine, smooth texture. The recipe comes from Emily Waters' Edwardian cookbook The Cook's Decameron, and it rewards a good, well-flavored stock.
Instructions
Pound the poultry breast until it is broken down into a smooth, uniform paste.
Mix in the ground rice, egg yolk, salt, pepper and a pinch of nutmeg until everything is evenly combined.
Press the mixture through a sieve to remove any stringy bits and make it fine and smooth.
Shape the sieved mixture into small quenelles, the oval dumplings used in classic broths.
Heat the stock to a gentle simmer and cook the quenelles in it. Serve them in the stock as the soup.
Make it personal.
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