Chicken Quenelles

Ingredients

• the breast of one chicken
• half of a gill of cream
• one generous tablespoonful of stale bread crumbs
• one generous tablespoonful of butter
• one egg
• a level teaspoonful of salt
• one-tenth of a teaspoonful of pepper
• a slight grating of nutmeg
• half a teaspoonful of lemon juice

Method

1. 1

   Clean the brains, tie them in a piece of cheese cloth, and boil for half an hour in salted water, or in stock.

2. 2

   Let them cool.

3. 3

   Chop the raw chicken breast, and add the brains; pound, and rub through a puree sieve.

4. 4

   Add the seasoning.

5. 5

   Cook the bread and cream together for three minutes; add the butter, and then add this mixture and the egg, well beaten, to the meat and seasoning.

6. 6

   Mix these ingredients thoroughly; set away to cool.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.

one generous table-spoonful of stale bread crumbs, two scant table-spoonfuls of butter, one table- GARNISHES. 455 spoonful of lemon juice, a grain of cayenne, and the yolks of two uncooked eggs. Take the fish from the brine, and wash them, and then soak in cold water for two hours; drain and wipe the anchovies, and then take out the bones. Boil the bread and stock together for ten minutes ; cool the mixture j then put this, with the anchovies and all the other ingre- dients, except the egg yolks, into the mortar, and pound to a smooth paste. Add the egg yolks, and pound for ten minutes longer. Eub through a puree sieve, and the force-meat will be ready for use. Anchovy force-meat may be used for timbales, or to stuff smelts, olives, turbans of fish, etc. Chicken Quenelles. Use the breast of one chicken, half of a calf's brains, half a gill of cream, one generous table-spoonful of stale bread crumbs, one generous table-spoonful of butter, one egg, a level teaspoonful of salt, one-tenth of a teaspoonful of pepper, a slight grating of nutmeg, and half a tea- spoonful of lemon jui

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