Quenelles

• 1 oz / 30 g butter
• 2 egg yolks
• 1½

Beat the butter and egg yolks together until smooth. Add the rest of the ingredients, and allow the mixture to rest overnight. Form into small dumplings or sausages, and slide them gently into a large pan of water, held just at the boil. When they float to the surface, they are cooked, and should be removed with a slotted spoon and served immediately with the hot soup.