Consomme with Fish Quenelles (au Poisson)
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 460. The excerpt below is the record exactly as published.
Consomme with Fish Quenelles (au Poisson). — Mix a little crayfish butter with eight fish quenelles ; fill six long- shaped quenelle moulds with this, and poach them in salted water for two minutes ; drain, and after turning them out of the moulds put them into a tureen with 2 table-spoonfuls of cooked green peas and the same quantity of boiled rice, pour lqt. of boiling Consomme
Cook this with the app: pantry check, scaling, and the assistant.