Fried Quenelles
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 22. The excerpt below is the record exactly as published.
FRIED QUENELLES Take some chicken forcemeat and make some quenelles. Poach them in the usual way. When cold dip them in butter and well-beaten egg. Roll them in bread crumbs and fry in clear butter a light brown, and serve hot with garnishing of fried parsley
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