Pour it out,
and when it is stiff, clear the fat from the top,
lift it out free from sediment, and it is ready
for use. For many years this soup was con-
stantly included in the royal bill of fare. Time
to boil the chickens, one hour. Probable cost,
varying with the price of the chickens.
Queen's Tea Cakes. — Take the weight
of two eggs in fresh butter and beat it to a
cream. Mix with it half a pound of powdered
/and sifted sugar, which, before being crushed,
has been rubbed upon the rind of a large lemon
until the yellow part has been taken off, half a
pound of dried flour, and a jjinch of salt. Mix
the dry ingredients thoroughly, and make them
into a' paste by mixing with them the two eggs
well beaten, and a little rose-water✪ Queen's Tea Cakes, or, failing
this, cold water. EoU the paste out to the
• thickness of half an inch. Cut it out in rounds
the size of a saucer, and bake in a moderate
.oven for from a quarter to half an hour.
Probable cost, Is. 3d. for this quantity.
Quenelles, — Quenelles are small balls
made of delicate French forcemeat, composed of
panada, calf's udder, and the flesh of veal,
poultry, or fish, thoroughly pounded, then
.seasoned, and moistened with egg. They take
their name from the meat of which they are
composed. Great patience and care are required
in making them, and these must be directed
principally to pounding the ingredients
thoroughly, first separately, and afterwards
together. Quenelles are served either in soups,
or, with rich sauce, as a ragout, or they may be
dipped in egg and bread-crumbs, fried in hot
fat, and served as croquettes. AVhon the force-
meat is made, it is always best to test a little
piece before poaching or frpng the whole of the
preparation. To do this, a small ball should be
moulded, and thrown into fast-boiUng water.
If, when it is taken out, the quenelle is light,
firm, and well seasoned, no alteration will be
necessary. If it is too fii-m, a little water may
be added, and if not firm enough, the yolk of
an egg will, in all probability, make it of the
proper consistency.
Quenelles as a Garnish for Poultry.
— The following is a pretty and appetising dish
for dinner or supper : — Stuff a large fowl with
veal forcemeat, and roast it. Keep out a small
quantity of the forcemeat, and make it up
into quenelles, about the size of small walnuts.
Poach these in gravy, and warm with them as
many slices of tongue as there are quenelles.
Put a border of mashed potatoes round a large
dish, and place on this, alternately, the tongue
and the quenelles. Put the roast fowl in the
middle of the dish, and pour over it and the
quenelles a quart of good white stock. Serve
very hot. The apijearance of the slices of
tongue wiW be further improved if they are
brushed over with a little glaze.
Quenelles for Turtle Soup.— Take ✪ Quenelles
Page 1416 · 2 recipe records on this page
Presented as published in 1892. 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
Pour it out, and when it is stiff, clear the fat from the top, lift it out free from sediment, and it is ready for use. For many years this soup was constantly included in the royal bill of fare. Time to boil the chickens, one hour. Probable cost, varying with the price of the chickens.
Queen's Tea Cakes. — Take the weight of two eggs in fresh butter and beat it to a cream. Mix with it half a pound of powdered and sifted sugar, which, before being crushed, has been rubbed upon the rind of a large lemon until the yellow part has been taken off, half a pound of dried flour, and a pinch of salt. Mix the dry ingredients thoroughly, and make them into a paste by mixing with them the two eggs well beaten, and a little rose-water, or, failing this, cold water. EoU the paste out to the • thickness of half an inch. Cut it out in rounds the size of a saucer, and bake in a moderate .oven for from a quarter to half an hour. Probable cost, Is. 3d. for this quantity.
Quenelles, — Quenelles are small balls made of delicate French forcemeat, composed of panada, calf's udder, and the flesh of veal, poultry, or fish, thoroughly pounded, then .seasoned, and moistened with egg. They take their name from the meat of which they are composed. Great patience and care are required in making them, and these must be directed principally to pounding the ingredients thoroughly, first separately, and afterwards together. Quenelles are served either in soups, or, with rich sauce, as a ragout, or they may be dipped in egg and bread-crumbs, fried in hot fat, and served as croquettes. When the forcemeat is made, it is always best to test a little piece before poaching or frying the whole of the preparation. To do this, a small ball should be
moulded, and thrown into fast-boiling water. If, when it is taken out, the quenelle is light, firm, and well seasoned, no alteration will be necessary. If it is too firm, a little water may be added, and if not firm enough, the yolk of an egg will, in all probability, make it of the proper consistency.
Quenelles as a Garnish for Poultry.
— The following is a pretty and appetising dish for dinner or supper : — Stuff a large fowl with veal forcemeat, and roast it. Keep out a small quantity of the forcemeat, and make it up into quenelles, about the size of small walnuts. Poach these in gravy, and warm with them as many slices of tongue as there are quenelles. Put a border of mashed potatoes round a large dish, and place on this, alternately, the tongue and the quenelles. Put the roast fowl in the middle of the dish, and pour over it and the quenelles a quart of good white stock. Serve very hot. The appearance of the slices of tongue will be further improved if they are brushed over with a little glaze.
Quenelles for Turtle Soup.— Take
Records on this page
Queen's Tea CakesQuenelles