Chicken Quenelles

Ingredients

• One large chicken or tender fowl, weighing about three pounds
• six table-spoonfuls of butter
• one table-spoonful of chopped salt pork
• three eggs
• one teaspoonful of onion juice
• one of lemon juice
• half a cupful of white stock or cream
• one cupful of stale bread
• one of new milk
• salt and pepper to taste

Method

1. 1

   Skin the chicken, take all the flesh from the bones, and chop and pound very fine.

2. 2

   Mix the pork with it, and rub through a flour sieve.

3. 3

   Cook the bread and milk together for ten minutes, stirring often, to get smooth.

4. 4

   Add this to the chicken, and then add the seasoning, stock or cream, yolks of eggs, one by one, and lastly the whites, which have been beaten to a stiff froth.

5. 5

   Cover the sides and bottom of a frying-pan with soft butter.

6. 6

   Take two tablespoons and a bowl of boiling water.

7. 7

   Dip one spoon in the water, and then fill it with force-meat, heaping it; then dip the other spoon in the hot water, and turn the contents of the first into it.

8. 8

   This gives the quenelle the proper shape and it should at once be slipped into the frying-pan.

9. 9

   Continue the operation until all the meat is shaped.

10. 10

    Cover the quenelles with white stock, boiling, and slightly salted, and cook gently twenty minutes.

11. 11

    Take them up, and drain for a minute, then arrange on a border of mashed potatoes or fried bread.

12. 12

    Pour a spoonful of either Bechamel, mushroom or olive sauce on each, and the remainder in the centre of the dish.

13. 13

    Serve hot.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 86. The excerpt below is the record exactly as published.

Chicken Quenelles. One large chicken or tender fowl, weighing about three pounds ; six table-spoonfuls of butter, one table-spoonful of chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon juice, half a cupful of white stock or cream, one cupful of stale bread, one of new milk, and salt and pepper to taste

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