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Quenelles for Soups Entrees

Put into a basin the half-boiled yolks of two eggs, half their weight of hot boiled potatoes, one teaspoonful of chopped parsley, a small quantity of cayenne and salt, and the yolk of one egg, and mash all well together. Make the mixture into balls the size of cherries, using flour on the hands, drop these into a stewpan of boiling water and poach for a minute or two; then take them up with a skimmer and drop them into the soup a few minutes before serving.