Beef or Mutton Quenelles

Ingredients

• 4 to 6 oz. best steak or lean mutton
• 2 table - sps. bread - crumbs
• 1 egg
• A little beef -tea or stock
• Seasoning

Method

1. 1

   Wipe the meat, remove all fat, shred finely or mince.

2. 2

   Combine with bread-crumbs, egg, and seasoning in a mortar and pound well.

3. 3

   Add beef-tea or stock to keep the mixture stiff enough to form quenelles.

4. 4

   Rub through a fine sieve, shape into quenelles, and place in a greased pan.

5. 5

   Pour boiling water halfway up the quenelles and cover with greased paper.

6. 6

   Poach until firm to the touch.

7. 7

   Serve plain or with hot beef-tea.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 857. The excerpt below is the record exactly as published.

Beef or Mutton Quenelles 4 to 6 oz. best steak or lean mutton. 2 table - sps. bread - crumbs. 1 egg. A little beef -tea or stock Seasoning

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