Young Turkey Soup with Morels and Meatballs or Quenelles

Ingredients

• 1 3-funt bird young turkey
• 1 funt beef and veal bones
• 1 baked onion
• 6-12 morels
• nutmeg
• 1/8 funt veal kidney fat
• 1 tbsp melted butter
• 2 1/2 tbsp cream
• 2 tbsp flour
• 1/2 stale roll
• 5 eggs

Instructions

1. Cook a bouillon from bones and baked onion; cook the turkey carcass in it.
2. Fry morels with flour, onion and pepper in broth.
3. Make a forcemeat from the fillets, kidney fat, eggs, cream and roll; cook as meatballs or quenelles.
4. Combine morels, quenelles and broth and serve.