Game Quenelles

Ingredients

• the remains of cold game
• one dessert-spoonful of salt
• a tea-spoonful of pepper
• the quarter of a small nutmeg
• half a pound of bread-crumbs
• three table-spoonfuls of finely-chopped mushrooms
• a piece of butter
• the yolk of an egg

Method

1. 1

   Remove skin and gristle from the cold game and pound the meat in a mortar with salt, pepper, nutmeg, soaked and drained bread-crumbs, mushrooms, butter, and egg yolk.

2. 2

   Form into small thick sausages, dredge with flour, dip in beaten egg and bread-crumbs, and fry in hot butter or lard until lightly browned.

3. 3

   Drain on blotting paper and serve garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 573. The excerpt below is the record exactly as published.

Game, Quenelles of. — Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar, with one dessert- spoonful of salt, a tea-spoonful of pepper, the quarter of a small nutmeg, grated, half a pound of bread-crumbs, soaked in milk, and drained, three table-spoonfuls of finely-chopped mush- rooms, a piece of butter, and the yolk of an egg

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