Cold-Meat Quenelles

Ingredients

• remains of any cold cooked Meat or poultry
• an equal quantity of bread that has been soaked in milk
• 1 tablespoonful of finely-chopped parsley
• and chopped chives
• two more beaten eggs
• a lump of butter

Method

1. 1

   Mince cold meat, mix with soaked bread, parsley, chives, and a beaten egg.

2. 2

   Fry bacon, add meat mixture, stir for 7-8 minutes, cool, then add more beaten eggs and season.

3. 3

   Shape and fry quenelles until browned, then serve with gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 493. The excerpt below is the record exactly as published.

Cold-Meat Quenelles. — Trim off the skin and fat from the remains of any cold cooked Meat or poultry, and finely mince the flesh ; mix with it an equal quantity of bread that has been soaked in milk and well squeezed, 1 table- spoonful each of finely-chopped parsley and chopped chives, and stir in a beaten egg. Cut one or two rashers of bacon into small squares, put them in a stewpan, and fry lightly ; then put in the above mixture, and stir it over the fire for seven or eight minutes. Turn the whole on to a dish, leave it until cool, then stir in two more beaten eggs, and season with salt and pepper. Divide into small quantities with a table-spoon, leaving the impression of the spoon on each, put them into a stewpan with a lump of butter

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