Cream Quenelles

Ingredients

• a lump of butter the size of a walnut
• a pinch of black pepper
• some grated nutmeg
• a tumblerful of cream
• flour
• one egg

Method

1. 1

   Warm butter, pepper, nutmeg, and cream until boiling.

2. 2

   Stir in flour until thick, cool, then add eggs one at a time until the paste is thin enough to drop from a spoon.

3. 3

   Drop spoonfuls into boiling water to poach.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 34. The excerpt below is the record exactly as published.

Cream quenelles. Warm a lump of butter the size of a walnut, a pinch of black pepper, some grated nutmeg, and a tumblerful of cream, let it boil over two or three times, stir in some flour until it becomes a thick paste, leave until cold, add one egg

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