Quenelle 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 sufificient flgur to form a fairly
thick paste, turn it out on to a dish, and stand it on a cool place until cold. Cut onehalf
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 f^w 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.