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Consomme with Quenelles (aux Quenelles)
From The encyclopædia of practical cookery, 1890
Serves 3
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
Nutrition per serving
578Calories
73 gProtein
1 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein73 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.4 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol267 mg
Sodium321 mg
Potassium1121 mg
Calcium51 mg
Iron5.1 mg
Magnesium79 mg
Phosphorus710 mg
Zinc14 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B61.7 mg
Vitamin B126.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)24 mg
Folate32 mcg
Choline129 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 462. The excerpt below is the record exactly as published.
onsomme witli Quenelles (aux Quenelles). — (1) Prepare eighteen small quenelles (see Pig. 510), arrange them in a buttered stewpan, taking care that they do not touch each Fig. 510. Rolling Small Quenelles. other, pour some salted water over them, and poach for two minutes. Drain on a sieve, put them in the tureen with lqt. of boiling Consomme poured over them, and serve. (2) Remove the flesh from an uncooked chicken, and with it make some quenelle forcemeat. Take ilb. of lean beef and the same quantity of veal, chop it up fine, put it into a stewpan with two well-beaten eggs, and moisten with 3qts. of cold broth
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