Chicken Dumplings (Quenelles de Volaille)
From The Hotel St. Francis cook book, 1919
Serves 4
The force meat may be used for small dumplings without the puree of goose liver.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 290. The excerpt below is the record exactly as published.
hicken dumplings. (Quenelles de volaille) . Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver puree and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock
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Cook this with the app: pantry check, scaling, and the assistant.