Chicken Quenelles
From The complete Indian housekeeper & cook, 1898
Each quenelle should be decorated with truffle or ham.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 185. The excerpt below is the record exactly as published.
Chicken Quenelles.— One unit flour, 1 unit Imtter, b of cream. Make into a thick sauce. Sixteen units white meat pounded in a morLir, flavour to taste, and incorporate with the sauce. Add 2 units of yolk of eggs
Cook this with the app: pantry check, scaling, and the assistant.