Forcemeat Quenelles for Turtle Soup

Ingredients

• a quarter of a pound of breadcrumbs
• a quarter of a pound of lean veal from the fillet
• half an ounce of butter
• a salt-spoonful of salt
• a pinch of cayenne
• a teaspoonful of chopped parsley
• half a nutmeg grated
• the yolks of three eggs boiled hard
• the yolks of two raw eggs

Method

1. 1

   Soak breadcrumbs in milk, wring out moisture.

2. 2

   Pound veal until smooth, mix with breadcrumbs, butter, salt, cayenne, parsley, and nutmeg.

3. 3

   Add egg yolks, roll out, form into balls, and boil in salted water until hard.

4. 4

   Add to soup before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2080. The excerpt below is the record exactly as published.

a pinch of cayenne. Put these seasoning ingredjcnts into a deUcately- clean saucepan with four ounces of fresh butter, and let them simmer gently until the butter is dissolved, add a small lump of sugar, a pint or two of good madeira, and a little stock, and simmer them gently for an hour. Pub them through a fine sieve, and add the seasoning liquor to the soup. Let it boil again until no more scum rises. Put the quenelles, which are used as substitutes for tuitles' eggs, into the soup ten minutes before serving, and add the strained juice of one or two lemons just before sending the soup to table. When once turtle soup is made it should not be boiled in order to heat it, as this gives it a strong taste, but it should be warmed in a bain marie. To make the quenelles for the soup, nee Turtle Soup, Forcemeat Quenelles for. Time, several hours. Turtle soup should always be made the day before it is wanted. Probable cost, £1 Is. per quart. Sufficient, one quart for six or seven persons. Turtle Soup, Forcemeat Quenelles for. — Take a quarter of a pound of bread- crumbs, soak them in milk for a short time, and afterwards wring them in a cloth to squeeze the moisture from them. Take a quarter of a pound of lean veal from the fillet, scrape it into pieces with a knife, pound it in a marble mortar till it is quite smooth, and rub it through a sieve, ilix it with the bread-crumbs, and add half an ounce of butter, a salt-spoon- TUB ( 1020 ) TUB fill of salt, a pinch of cayenne, a tea-spoonful of choi^ped parsley, and half a nutmeg grated. Pound these ingredients together till they are thoroughly mixed and quite smooth, then add the yolks of three eggs boiled hard and the yolks of two raw eggs

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