Poached Chicken Quenelles In Clear Stock

Ingredients

• 1 breast of fowl
• 1 teaspoon ground rice
• 1 egg yolk
• Salt and pepper to taste
• Pinch of nutmeg
• Clear stock

Method

1. 1 Pound the fowl breast in a mortar until smooth.
2. 2 Mix in the ground rice, egg yolk, salt, pepper, and nutmeg.
3. 3 Pass the mixture through a sieve to ensure a fine texture.
4. 4 Form the mixture into quenelles (oval dumplings).
5. 5 Pour hot clear soup over the quenelles and serve immediately.