Soup all’Imperatrice

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.