A La Reine Quenelles Soup

Ingredients

• ten ounces of either the raw or cooked flesh of a fowl
• two ounces of fresh butter
• three of potato purée
• the yolks of three eggs
• a quart of broth

Method

1. 1

   Pound the fowl, butter, potato purée, and egg yolks together, season, and mix well.

2. 2

   Poach in broth as before.

3. 3

   Serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 21. The excerpt below is the record exactly as published.

A LA REINE QUENELLES SOUP. These quenelles are made with a mixture of ten ounces of either the raw or cooked flesh of a fowl, two ounces of fresh butter, three of potato pur^, and the yolks of three eggs ; the whole well pounded, seasoned, and mixed together^ and poached in a quart of broth as before. PRACTICAL HOUSEHOLD COOKERY. 47 76. SWISS POTATO SOUP. Peel and boil in salt water one pound of potatoes ; let them get cold, then pound them in a mortar with a piece of well-cooked meat hashed fine, with two ounces of fat bacon, one of butter, four eggs, a pinch of pounded aromatic herbs, and salt to taste ; when well pounded and mixed together, turn it into small balls the size of small nuts, drop them into a quart of boiling broth to poach for a few minutes, and serve. • If preferred, these balls may be fried in butter and served in boiling broth. 77. DAWN SOUP. Whisk the yolks of ten eggs with two ounces of melted fresh butter, two spoonfuls of velout^ (No. 153), and a little grated nutmeg. Boil three pints of broth; when boiling, pour the half of it gradually over the egg mix- ture, taking care to stir the while. When properly mixed and diluted, pour the contents back with the other broth over the fire, still stirring ; and as soon as it boils, pass it through a sieve into a souptureen ; add a glass of Marsala or sherry, and serve with crodtons fried in butter. 78. ONION SOUP A LA LYONNAISE. Peel four medium- sized onions, shred, and fry them in a stewpan with two ounces of butter till nicely browned ; then sprinkle two tablespoonfuls of flour ; continue frying and stirring for three minutes longer ; after which, pour three pints of boiling broth, season with salt and pepper, stir and mix all well together, and simmer for ten minutes. In the meantime put eight dry or toasted slices of bread 46 PRACTICAL HQUSEHOLD COOKERY. 7a GAME OR CHICKEN QUENELLES SOUP. These quenelles are prepared with either game or fowl stuffing (see Stuffing), and when made, boil them, as above in a quart of good broth, and serve. 78. VENITDLN QUENELLES SOUP. vBrown in a stewpan with two ounces of fresh butter, a similar quantity of flour, then add one ounce of grated cheese and a gill of good broth; work the contents to a paste (on the fire) with a wooden . spoon, then draw the stewpan away from the fire, add the yolks of six eggs, stir again till well mixed, and let it get cold ; then make the quenelles as before ; poach them in a quart of boiling broth for a quarter of an hour, season with salt and pepper, and serve. 74. GERMAN QUENELLES SOUP. Proceed with these quenelles as in the foregoing, with a mixture of six ounces of calf's liver and three ounces of bacon cut in dice, the same quantity of bread crumbs, two ounces of butter, three eggs, and a gill of cream ; pound the lot well together in a mortar, and pass it through a sieve ; make the quenelles and boil them for fifteen minutes in a quart of broth, and serve. 75. A LA REINE QUENELLES SOUP. These quenelles are made with a mixture of ten ounces of either the raw or cooked flesh of a fowl, two ounces of fresh butter, three of potato pur6e

Cook this with the app: pantry check, scaling, and the assistant.