German Quenelles Soup

Ingredients

• six ounces of calf's liver
• three ounces of bacon cut in dice
• the same quantity of bread crumbs
• two ounces of butter
• three eggs
• a gill of cream
• a quart of broth

Method

1. 1

   Pound the liver, bacon, bread crumbs, butter, and eggs together in a mortar, then pass through a sieve.

2. 2

   Shape into quenelles and boil in broth for 15 minutes.

3. 3

   Serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 21. The excerpt below is the record exactly as published.

GERMAN QUENELLES SOUP. Proceed with these quenelles as in the foregoing, with a mixture of six ounces of calf's liver and three ounces of bacon cut in dice, the same quantity of bread crumbs, two ounces of butter, three eggs, and a gill of cream ; pound the lot well together in a mortar, and pass it through a sieve ; make the quenelles and boil them for fifteen minutes in a quart of broth

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