Chicken Quenelles
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 462. The excerpt below is the record exactly as published.
Make a dozen chicken quenelles, colour one-tliird of them with pounded tarragon, another with lobster coral, and the other with pounded truffles, put them into separate pans, poach them in the bain-marie, and put them into cold water until a game Consomme is ready ; then put them into the tureen, and pour the boiling Consomme over them
Cook this with the app: pantry check, scaling, and the assistant.