Take any kind of meat or chicken, or both (that used for making the soup
will answer); chop it very fine; season it with pepper, salt, a little
chopped parsley and thyme, or a little parsley and fried onion, or with
thyme, or parsley alone, a little lemon-juice, and grated peel. Break in
a raw egg, and sprinkle over some flour; roll them in balls the size of
a pigeon’s egg. Fry or _sauté_ them in a little butter, or they may be
cooked in boiling water; or they may be egged and bread-crumbed, and
fried in boiling lard. This is the most simple receipt. The French take
much trouble in making _quenelles_, etc., for soup. Or,
A simple and delicious addition is that of four or five table-spoonfuls
of stewed tomatoes.