Cold Quenelles of Chicken or Rabbit
From A second Dudley book of cookery and other recipes, 1914
Serve with Mayonnaise sauce mixed with a thick puree of tomatoes.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 52. The excerpt below is the record exactly as published.
COLD QUENELLES OF CHICKEN OR RABBIT T3 OAST a chicken, or soup fowl, or two rabbits. A\) When cold, remove all white meat, pound well in mortar and season with salt, pepper and a little grated nutmeg, then add two tablespoonfuls of strong chicken essence to moisten the meat. Pass through a fine wire sieve, and add one gill of cream. Line six quenelle moulds with aspic ; place the pounded meat in the moulds with aid of piping bag ; smooth and cover over with warm aspic ; place on ice until set. Make ready a border mould of rather firm aspic jelly
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