Juanita Cream

Ingredients

• 1 litre and 3/4 Crème de riz (rice cream)
• 4 whole tomatoes, large and ripe
• 20 whole small quenelles made with egg yolks (pearl-shaped)
• 4 whole hard-boiled egg yolks
• 25 grammes poultry forcemeat
• 2 whole raw egg yolks
• butter

Instructions

1. Prepare one litre and three-quarters of crème de riz to proper consistency. Cream it at the moment of service.
2. At serving, add: the flesh of four large tomatoes, peeled and pressed, cut into dice, gently melted in butter; and twenty small quenelles shaped like pearls, poached at the moment.
3. For the quenelle forcemeat: sieve four hard-boiled egg yolks and work them into a paste. Combine with twenty-five grammes of poultry forcemeat and two raw egg yolks, mixing well.
4. Note: This dish may be made equally well using velouté (silky blonde sauce) as the base instead of crème de riz.