Crème Juanita (Cream of Rice Soup with Tomato and Egg-Yolk Quenelles)

Ingredients

• 1 litre and three quarters Crème de riz
• cream
• 4 fine tomatoes
• butter
• For the quenelles:
• 4 hard-boiled egg yolks
• 25 grammes chicken forcemeat
• 2 raw egg yolks

Instructions

1. Prepare 1 litre and three quarters of Crème de riz at the right point of consistency and cream it at the moment.
2. Peel and press the tomatoes, cut the flesh into dice and melt it gently in butter.
3. For the quenelles, sieve the hard-boiled egg yolks and work them into a paste with the chicken forcemeat and the raw egg yolks.
4. Mould 20 small quenelles in the shape of pearls and poach them at the moment.
5. Add the diced tomato and the quenelles to the soup on serving.