Chicken Quenelles, Stuffed

Ingredients

• four table-spoonfuls of gelatine
• two table-spoonfuls of butter
• one table-spoonful of flour
• one pint of cream
• one table-spoonful of lemon juice
• a speck of mace
• plenty of salt and pepper
• one pint and a half of cold chicken

Method

1. 1

   Soak the gelatine for one hour in cold water to cover.

2. 2

   Put the butter in a frying-pan, and when hot, add the flour.

3. 3

   Stir until smooth, but not brown; then gradually stir in the cream.

4. 4

   Add lemon juice, mace, and plenty of salt and pepper.

5. 5

   Cook for two minutes.

6. 6

   Stir in the soaked gelatine, and remove from the fire.

7. 7

   Into this sauce stir the cold chicken, cut very fine.

8. 8

   Set away to cool.

9. 9

   Butter eighteen small egg cups, and cover the sides and bottoms with a thick layer of the force-meat.

10. 10

    Fill the centre with the prepared force-meat, which should be quite firm.

11. 11

    Cover with chicken.

12. 12

    Place the cups in a steamer and cover them with sheets of thick paper.

13. 13

    Put on the cover of the steamer, and place upon a kettle of boiling water for half an hour.

14. 14

    Do not let the water boil too rapidly.

15. 15

    Take up, and put away to cool.

16. 16

    When cold, dip the quenelles twice in beaten egg and in bread crumbs.

17. 17

    Fry in boiling fat for three minutes.

18. 18

    Serve hot with a garnish of stoned olives.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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, Stuffed. Prepare the force-meat as for quenelles. Soak four table- spoonfuls of gelatine for one hour in cold water to cover. Put two table-spoonfuls of butter in a frying-pan, and when hot, add one table-spoonful of flour. Stir until smooth, but not brown ; then gradually stir in one pint of cream. Add one table-spoonful of lemon juice, a speck of mace and plenty of salt and pepper. Cook for two minutes. Stir in the soaked gelatine, and remove from the fire. Into this sauce stir one pint and a half of cold chicken

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