Quenelle Soup

Similar to dumplings, and somewhat like ravioli, quenelles add a flavorful, starchy dimension to soup.

Pour one teacupful of water into a saucepan, set it over the fire, add a small lump of butter and a pinch of salt, stir well until it boils, add sufficient flour to form a fairly thick paste, turn it out on to a dish, and stand it on a cool place until cold. Cut one-half pound of lean veal into small pieces and pound them thoroughly in a mortar, adding by degrees two ounces of the above paste, and three or four ounces of butter; beat well together, then add the yolks of two eggs and the white of one, and season to taste with grated nutmeg, pepper and salt. Rub the whole through a fine hair sieve, adding a little cream, and with the aid of two teaspoons form the mass into quenelles. Place them side by side in a saucepan, pour in carefully sufficient boiling stock to cover them, and cook gently for a few minutes. Pour the necessary quantity of well flavored stock or broth into a tureen, add the quenelles and serve hot. The stock in which they were cooked may also be poured in if desired.