Take the fish from the brine, and wash them, and then
soak in cold water for two hours; drain and wipe the
anchovies, and then take out the bones. Boil the bread
and stock together for ten minutes ; cool the mixture j
then put this, with the anchovies and all the other ingre-
dients, except the egg yolks, into the mortar, and pound
to a smooth paste. Add the egg yolks, and pound for
ten minutes longer. Eub through a puree sieve, and the
force-meat will be ready for use.
Anchovy force-meat may be used for timbales, or to
stuff smelts, olives, turbans of fish, etc.
Chicken Quenelles.
Use the breast of one chicken, half of a calf's brains,
half a gill of cream, one generous table-spoonful of stale
bread crumbs, one generous table-spoonful of butter, one
egg, a level teaspoonful of salt, one-tenth of a teaspoonful
of pepper, a slight grating of nutmeg, and half a tea-
spoonful of lemon jui✪ Chicken Quenellesce.
Clean the brains, tie them in a piece of cheese cloth,
and boil for half an hour in salted water, or, better still,
in stock. Let- them cool. Chop the raw chicken breast, and
add the brains ; pound, and rub through a puree sieve.
Add the seasoning. Cook the bread and cream together
for three minutes; add the butter, and then add this
mixture and the egg, well beaten, to the meat and
seasoning. Mix these ingredients thoroughly ; set away
to cool. When the force-meat is cold, put a pint and a
half of chicken stock, or any other light stock, on the fire
in a saucepan. Butter the bottom of a small frying-pan.
Put some boiling water into a bowl ; dip two teaspoons
into the water for a moment; fill one spoon with the
force-meat, and slip the force-meat on the other spoon as
illustrated on page 456. Then slip the quenelle from the
456 MISS PAKLOA'S KITCHEN COMPANION.
second spoon into the buttered pan. When all the
quenelles are formed, cover them with the boiling stock ,
place on a part of the stove where the stock will be
Process of Making Quenelles.
sure not to boil ; cover the quenelles with but-
tered paper, and cook for ten minutes. If the
quenelles be made with table-spoons, they must
be poached for twenty minutes. The small
quenelles are used for soups and in ragouts ; when made
with table-spoons, they may be served with a delicate
sauce, as an entree. With the quantity of ingredients
given above, about a dozen and a half small quenelles
may be made.
The force-meat may be shaped into balls the size of
an olive, and be poached in the same manner as when
shaped with a spoon.
Financidre Ragout.
Use two cocks'-combs, four table-spoonfuls of chopped
truffles, a cupful of mushrooms, cut into dice, one pair
of sweetbreads, boiled and cut into dice, half a pint of
small chicken quenelles, one pint of Spanish sauce, half
a gill of Madeira, and one teaspoonful of salt✪ Financière Ragout.
Put all the ingredients in a stew-pan, and simmer
for ten minutes. This ragout is used with fillets of
poultry and game, with quenelles, as a filling for a tim-
bale, etc. Whenever it is used with a dish, the dish
GARNISHES. 457
Page 238 · 3 recipe records on this page
Presented as published in 1887. 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
Take the fish from the brine, and wash them, and then soak in cold water for two hours; drain and wipe the anchovies, and then take out the bones. Boil the bread and stock together for ten minutes ; cool the mixture j then put this, with the anchovies and all the other ingredients, except the egg yolks, into the mortar, and pound to a smooth paste. Add the egg yolks, and pound for ten minutes longer. Rub through a puree sieve, and the force-meat will be ready for use.
Anchovy force-meat may be used for timbales, or to stuff smelts, olives, turbans of fish, etc.
Chicken Quenelles.
Use the breast of one chicken, half of a calf's brains, half a gill of cream, one generous table-spoonful of stale bread crumbs, one generous table-spoonful of butter, one egg, a level teaspoonful of salt, one-tenth of a teaspoonful of pepper, a slight grating of nutmeg, and half a teaspoonful of lemon juice.
Clean the brains, tie them in a piece of cheese cloth, and boil for half an hour in salted water, or, better still, in stock. Let them cool. Chop the raw chicken breast, and add the brains ; pound, and rub through a puree sieve. Add the seasoning. Cook the bread and cream together for three minutes; add the butter, and then add this mixture and the egg, well beaten, to the meat and seasoning. Mix these ingredients thoroughly ; set away to cool. When the force-meat is cold, put a pint and a half of chicken stock, or any other light stock, on the fire in a saucepan. Butter the bottom of a small frying-pan. Put some boiling water into a bowl ; dip two teaspoons into the water for a moment; fill one spoon with the force-meat, and slip the force-meat on the other spoon as illustrated on page 456. Then slip the quenelle from the
second spoon into the buttered pan. When all the quenelles are formed, cover them with the boiling stock , place on a part of the stove where the stock will be
Process of Making Quenelles.
sure not to boil ; cover the quenelles with buttered paper, and cook for ten minutes. If the quenelles be made with table-spoons, they must be poached for twenty minutes. The small quenelles are used for soups and in ragouts ; when made with table-spoons, they may be served with a delicate sauce, as an entree. With the quantity of ingredients given above, about a dozen and a half small quenelles may be made.
The force-meat may be shaped into balls the size of an olive, and be poached in the same manner as when shaped with a spoon.
Financidre Ragout.
Use two cocks'-combs, four table-spoonfuls of chopped truffles, a cupful of mushrooms, cut into dice, one pair of sweetbreads, boiled and cut into dice, half a pint of small chicken quenelles, one pint of Spanish sauce, half a gill of Madeira, and one teaspoonful of salt.
Put all the ingredients in a stew-pan, and simmer for ten minutes. This ragout is used with fillets of poultry and game, with quenelles, as a filling for a timbale, etc. Whenever it is used with a dish, the dish
Records on this page
Ragout of GameChicken QuenellesFinancière Ragout