Cream Quenelles

Ingredients

• Half a pint of water
• half a pound of flour
• one quarter pound of butter
• a pinch of sugar
• salt
• six whole eggs
• three yolks of eggs
• a teaspoonful of corn-flour
• a little castor sugar
• maraschino liqueur

Method

1. 1

   Boil water, sugar, and butter.

2. 2

   Gradually sift in flour, stirring quickly.

3. 3

   Stir in eggs one at a time.

4. 4

   Pipe into boiling sweetened milk and boil until they float.

5. 5

   Beat yolks, corn-flour, sugar, and liqueur into milk, stirring until smooth.

6. 6

   Pour over quenelles and serve hot.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 97. The excerpt below is the record exactly as published.

Cream Quenelles.) Half a pint of water, half a pound of flour, one quarter pound of butter, a pinch of sugar and salt. Boil the water, sugar, and butter, sift the flour in gradually, and cook, stirring quickly and regularly. Then stir in six whole eggs, one at a time, and when cooked put the paste in a piping bag, and cut off slices about the thickness of half-a-crown and the size of a 226 HUNGARY shilling, and pop into boiling sweetened milk, and boil till they float, after which arrange on a dish and keep hot. You will then beat up and add three yolks of eggs, a teaspoonful of corn-flour, a little castor sugar and maraschino liqueur

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