must be
confined to fleshy and fatty ingredients. The name of
(juenelles is confined to small forcemeat balls given with
soups or ragouts. We believe the word not to be very
current in French kitchens. In Germany its equivalent is
kneffs, which seems derived from the Greek kuesma.
The varieties of forcemeat are many, and those most com-
monly prepared are made of veal for balls, of veal and iwrk
mixed, of veal or foiol with calf’s liver, or (variation) fowl’s
liver; forcemeat for cold pasties is mainly composed of
veal and pork, well flavoured and spiced ; of fowl's flesh.
forcemeat FOR STUFFINGS, ETC.
29S
in which case some cooks are satisfied with old hens as
material ; of i)cu'trichjcs and phcascmts, in which cases also
age is no objection, if the meat be pounded and mixed with
panada and butter. Of fish several varieties are suitable
for farce ; foremost the ivhiting, because it is neutral, and
may he adapted to a variety of farces ; haddocks, eels, and
the cheaper varieties of fish should be employed. Lobster
also is suitable. All fish farces require binding material,
panada, egg-yolk, and thick sauce. The liver of calves and of
venison also gives a good farce, by scraping and using the
pulp only. Veal and pork also may be scraped instead of
minced and pounded, and thus become most suitable for
stuffings for turkeys and capons. Smaller birds, like pigeons,
of milder taste, are better stuffed with a savoury panada,
well spiced and egged, and kept rather fat. The panada
should be soaked in broth. Many cooks prefer as binding
material for farce a hatter made of flour, butter, chicken-
broth, and eggs, and cooked, called cooked batter, or pate d
choux ; from its substitution for panada, it is also termed jjdte
d choux panada, a false pleonasm to be discontinued. The
reason for which this paste was called d choux has not
been preserved. The broth panada and cooked batter are
mainly used with minces or purees of meat for the pro-
duction of quenelles. Water panada is a regular ingredient
of so-called Cambridge sausages ; such on every section
become blue-black with iodine. Apart from the question
of diminished value, the admixture of bread not rarely
gives rise to the formation of sugar from starch by the
diastatic action of the gut in which the farce is enclosed.
A delicate farce much fancied by the French is made of
calfs ndder boiled in broth and transformed into purde ;
mixed with pounded fillets of chicken, panada, etc., and
delicately spiced and sauced, it forms an excellent material
for quenelles. Variations are obtained by substituting for
fowl grouse, pheasant, partridge, or hare. When small birds.
296
THE SPIRIT OF COOKER)
such as quails, snipes, larks, plovers, and dottrel, are
obtainable, their fillets form good material for quenelles.
Page 189
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
must be confined to fleshy and fatty ingredients. The name of (juenelles is confined to small forcemeat balls given with soups or ragouts. We believe the word not to be very current in French kitchens. In Germany its equivalent is kneffs, which seems derived from the Greek kuesma.
The varieties of forcemeat are many, and those most commonly prepared are made of veal for balls, of veal and iwrk mixed, of veal or fowl with calf's liver, or (variation) fowl’s liver; forcemeat for cold pasties is mainly composed of veal and pork, well flavoured and spiced ; of fowl's flesh.
forcemeat FOR STUFFINGS, ETC.
29S
in which case some cooks are satisfied with old hens as material ; of partridges and pheasants, in which cases also age is no objection, if the meat be pounded and mixed with panada and butter. Of fish several varieties are suitable for farce ; foremost the ivhiting, because it is neutral, and may he adapted to a variety of farces ; haddocks, eels, and the cheaper varieties of fish should be employed. Lobster also is suitable. All fish farces require binding material, panada, egg-yolk, and thick sauce. The liver of calves and of venison also gives a good farce, by scraping and using the pulp only. Veal and pork also may be scraped instead of minced and pounded, and thus become most suitable for stuffings for turkeys and capons. Smaller birds, like pigeons, of milder taste, are better stuffed with a savoury panada, well spiced and egged, and kept rather fat. The panada should be soaked in broth. Many cooks prefer as binding material for farce a hatter made of flour, butter, chickenbroth, and eggs, and cooked, called cooked batter, or pate d choux ; from its substitution for panada, it is also termed jjdte d choux panada, a false pleonasm to be discontinued. The reason for which this paste was called d choux has not been preserved. The broth panada and cooked batter are mainly used with minces or purees of meat for the production of quenelles. Water panada is a regular ingredient of so-called Cambridge sausages ; such on every section become blue-black with iodine. Apart from the question of diminished value, the admixture of bread not rarely gives rise to the formation of sugar from starch by the diastatic action of the gut in which the farce is enclosed.
A delicate farce much fancied by the French is made of calfs ndder boiled in broth and transformed into purde ; mixed with pounded fillets of chicken, panada, etc., and delicately spiced and sauced, it forms an excellent material for quenelles. Variations are obtained by substituting for fowl grouse, pheasant, partridge, or hare. When small birds.
such as quails, snipes, larks, plovers, and dottrel, are obtainable, their fillets form good material for quenelles.