Grated cheese should
flavour the sauce✪ Timbale of Macaroni, and a little extra white sauce, or brown sauce
flavoured with mushrooms, should be made to go round the Tim-
bale when it is turned out. Or line the mould with puff paste
rolled out rather thick. Boil half a pound of macaroni till
nearly tender, then simmer it in white sauce, fill the mould with
the warm macaroni and wTarm mince and bake in the oven for
one hour. Make a lid of paste, before you put the mould in the
oven, fasten it tightly on at the edge. When you take the Tim-
bale out of the mould cut the lid three parts round just inside
the edge, so that it will lift back when the Timbale is helped.
Serve on a napkin.
Little Timbales. — Line dariole moulds with well-boiled
macaroni. Cut the macaroni in lengths, so that by bending it in
a spiral form it will fit the moulds. Fill with cold mince and
sauce or quenelle, and steam for one hour.✪ Little Timbales Serve with mush-
LITTLE TIMBALES
197
room sauce, and put minced cooked mushrooms with the mince.
Or if quenelle is used for the moulds scoop out the centre of each
and fill up with chopped cooked mushroom.
QUENELLES.
Wyvern’s method of making Quenelles is as simple as it is
good. If his directions are exactly followed success must result.
Quenelles are made of forcemeat, for which see page 208. To
form the Quenelles take two tablespoons, set one of them to
heat in hot water, take the other in the left hand, fill it with
forcemeat, smoothing the latter with the blade of a small knife
dipped in warm water, and forming it in dome shape, having as
much above the level of the spoon as within it. Then lay the
warm spoon over the dome, inverting the cold one, leaving the
Quenelle in the former, out of which it must then be gently
turned for poaching.
To poach the Quenelles : Lay them in a buttered saute-pan,
pour in gently, and without touching them, enough hot broth or
water to cover them, set the pan over the fire just to bring the
water to boiling point, then cover the pan and lower the heat to
simmering for ten or twelve minutes, according to the size of the
Quenelles. Take them very carefully out of the water, and drain
them on a cloth.
In the forcemeat for Quenelles eggs are required, and the
meat — whether chicken, veal, rabbit, game, or fish — should not
only be uncooked but be as fresh as possible.
Chicken Quenelles with Mushrooms. — Take a large fowl
which has been merely plucked, not drawn or trussed. Clean it
and cut it up, taking all the white meat off, and keeping the legs
for some other dish. Throw the rest of the carcase, skin,
fragments, bones of the wings, and the giblets, into a stewpan,
and make as good a broth as possible, adding the usual vegetables
and seasoning. Let it simmer for two hours, skin it, strain it,
and thicken it. Prepare this broth for the sauce the day before the
Quenelles are wanted. For the Quenelles make six ounces of
stiffish panada (see page 208) with breadcrumbs soaked in stock,
well pounded, and stirred over the fire to thicken, adding a pinch
of salt. When ready, take rather more than half the quantity of
198
QUENELLES
✪ Quenelles
Page 133 · 3 recipe records on this page
Presented as published in 1898. 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
Grated cheese should flavour the sauce, and a little extra white sauce, or brown sauce flavoured with mushrooms, should be made to go round the Timbale when it is turned out. Or line the mould with puff paste rolled out rather thick. Boil half a pound of macaroni till nearly tender, then simmer it in white sauce, fill the mould with the warm macaroni and warm mince and bake in the oven for one hour. Make a lid of paste, before you put the mould in the oven, fasten it tightly on at the edge. When you take the Timbale out of the mould cut the lid three parts round just inside the edge, so that it will lift back when the Timbale is helped. Serve on a napkin.
Little Timbales. — Line dariole moulds with well-boiled macaroni. Cut the macaroni in lengths, so that by bending it in a spiral form it will fit the moulds. Fill with cold mince and sauce or quenelle, and steam for one hour. Serve with mush-
LITTLE TIMBALES
room sauce, and put minced cooked mushrooms with the mince. Or if quenelle is used for the moulds scoop out the centre of each and fill up with chopped cooked mushroom.
Wyvern’s method of making Quenelles is as simple as it is good. If his directions are exactly followed success must result.
Quenelles are made of forcemeat, for which see page 208. To form the Quenelles take two tablespoons, set one of them to heat in hot water, take the other in the left hand, fill it with forcemeat, smoothing the latter with the blade of a small knife dipped in warm water, and forming it in dome shape, having as much above the level of the spoon as within it. Then lay the warm spoon over the dome, inverting the cold one, leaving the Quenelle in the former, out of which it must then be gently turned for poaching.
To poach the Quenelles : Lay them in a buttered saute-pan, pour in gently, and without touching them, enough hot broth or water to cover them, set the pan over the fire just to bring the water to boiling point, then cover the pan and lower the heat to simmering for ten or twelve minutes, according to the size of the Quenelles. Take them very carefully out of the water, and drain them on a cloth.
In the forcemeat for Quenelles eggs are required, and the meat — whether chicken, veal, rabbit, game, or fish — should not only be uncooked but be as fresh as possible.
Chicken Quenelles with Mushrooms. — Take a large fowl which has been merely plucked, not drawn or trussed. Clean it and cut it up, taking all the white meat off, and keeping the legs for some other dish. Throw the rest of the carcase, skin, fragments, bones of the wings, and the giblets, into a stewpan, and make as good a broth as possible, adding the usual vegetables and seasoning. Let it simmer for two hours, skin it, strain it, and thicken it. Prepare this broth for the sauce the day before the Quenelles are wanted. For the Quenelles make six ounces of stiffish panada (see page 208) with breadcrumbs soaked in stock, well pounded, and stirred over the fire to thicken, adding a pinch of salt. When ready, take rather more than half the quantity of
Records on this page
Timbale of MacaroniLittle TimbalesQuenelles