Fish Soup Quenelles

Ingredients

• the meat from a lobster
• three ounces of butter
• a quarter of a tea-spoonful of mace
• cayenne pepper
• the yolks of two hard-boiled eggs
• two table-spoonfuls of fine bread-crumbs

Method

1. 1

   Pick out the meat from a lobster, pound it with butter, season with salt, mace, and cayenne.

2. 2

   Blend to a paste with a raw egg yolk, add yolks of hard-boiled eggs and bread-crumbs.

3. 3

   Mould in a teaspoon and poach or fry before adding to the soup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 521. The excerpt below is the record exactly as published.

Fish Soup Quenelles. — Pick out the meat from a lobster, and pound it, together with three ounces of butter. Season with salt and a quarter of a tea-spoonful of mace and cayenne pepper mixed together ; blend the meat to a l)aste with the yolk of a raw egg, and add while mixing the yolks of two hard-boiled eggs and two table-spoonfuls of fine bread-crumbs

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