Windsor Soup

Ingredients

• 2 small veal feet, boned
• 1.5 liters rice cream soup (crème de riz)
• 3 tablespoons infusion of turtle soup herbs
• 150 grams butter
• 3 tablespoons julienne of veal foot
• small fluted quenelles
• to taste Cayenne pepper
• standard proportions liaison (beurre manié or egg liaison)

Instructions

1. Blanch the boned veal feet, refresh them in cold water, and braise them in a mirepoix (vegetable and aromatics base) with white wine until tender.
2. Separately, prepare 1.5 liters of crème de riz (rice cream soup).
3. Pass the cooking liquid from the veal feet through a mousseline (fine strainer or sieve) and incorporate it into the rice cream. Add 3 tablespoons of infusion of turtle soup herbs (herbes à Potage tortue).
4. At the moment of service, season lightly with Cayenne pepper. Bind and finish the soup with a liaison (beurre manié or egg-based thickener) in standard proportions, then enrich with 150 grams of butter.
5. Garnish each bowl with 3 tablespoons of julienne of veal foot cut into thin matchsticks, and add small fluted quenelles made from a forcemeat of two-thirds egg yolk purée and one-third chicken forcemeat.