Consommé with Quenelles
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
- some chicken or veal force-meat
- a small saucepan
- hot stock
Method
Butter the saucepan.
Shape quenelles using two teaspoons and drop into the pan.
Cover with hot stock and keep warm without boiling.
Serve as with force-meat balls.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 57. The excerpt below is the record exactly as published.
Consomm6 with Quenelles. Make some chicken or veal force-meat as directed. Butter the bottom of a small saucepan. Dip two tea- spoons in hot water, and after filling one with the force- meat, turn the contents into the other spoon. This will give the quenelles their shape. Drop them in the but- tered pan. When all are done, cover with hot stock
Cook this with the app: pantry check, scaling, and the assistant.