Consomme With Quenelles

Ingredients

• a heaping tablespoon of flour
• the same weight of butter
• a full cup of water or broth
• the yolks of 4 eggs
• season with salt
• cayenne
• nutmeg

Method

1. 1

   Put flour and butter in a saucepan and stir over the fire.

2. 2

   Pour in half a cup of water or broth to thicken.

3. 3

   Add yolks of eggs one at a time, stirring until cooked.

4. 4

   Season and cool, then form into balls and poach in water.

5. 5

   Serve in plates of consomme.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 271. The excerpt below is the record exactly as published.

Consomme with quenelles (5 qts 35 cents.) Red Snapper a la Joinville (3 lbs and trimmings 60 cents.) Potato boulettes. Boiled ham aud tongue (left for cold, say, 15 cents.) SAA' FRANCISCO HOTEL GAZETTE'S 124 Roast beef (rip ends only, 3 lbs. 24 cents.) Spring lamb (fore quarter, 6 lbs, 70 cents,) Veal cutlets, a la Milanaise (8 orders, I lb and trimmings, 20 cents.) Vinaigrette of brains, Provencale (7 orders, brains with trimmings, 25 cents,) ^ Marrowfat peas 20, beets in sauce 6, rice 4, string beans 2, tomatoes 15, pota- toes 14 (61 cents,) Boiled plum pudding, sauce sabayon (No. 901, with sauce 38 cents.) Rhubarb pie (2 small garden, 15 cents.) Peach ice cream (No. 217; Cal. peaches in syrup, i can 25, 3 pts cream, etc., 75 cents.) ^ Cakes, fruit and white (charged pre- vious meals.) Summer apples, nuts, raisins, cheese, 40 cents.) Milk, buttermilk, 2 gallons 24, cream I qt 20, (44 cents.) Butter 10, bread 6, coffee, tea, 12 (28 cents.) Total $5 50; 32 persons, 17 cents a plate. 896— Consomme With Quenelles. Clear soup like No. 139 with yellow egg balls in the plates. One way ot mak- ing egg balls for such purposes may be found at No. 797. Another sort is made as follows: Put into a small sauce- pan a heaping tablespoon of flour, and about the same weight of butter, and stir them over the fire as if to make butter sauce, instead of a full cup of water or broth, which this amount of flour would thicken, pour in only half a cup, stir up, and you have a stiff butter paste. Add the yolks of 4 eggs, one after the other, stirrmg over the fire until they are cooked in the mixture. Season with salt, if not enough in the butter, cayenne and nutmeg

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