Herb-and-Forcemeat Quenelles

Ingredients

• equal quantities celery, chervil, parsley, and green onions
• double their united bulk of spinach-leaves
• about two-thirds of the quantity of veal or fowl forcemeat
• dipping them into warm water

Method

1. 1

   Boil the herbs, drain, chop finely, and mix with seasoned forcemeat.

2. 2

   Shape into quenelles and boil until firm.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 96. The excerpt below is the record exactly as published.

Herb-and-Forcemeat Quenelles. — Mix together in equal quantities celery, chervil, parsley, and green onions, with a small quantity of tarragon, and double their united bulk of spinach-leaves. The latter should be washed in several waters to remove the grit. Put the Herbs in a saucepan with boiling water to cover them, and boil for a few minutes. When soft, drain, put them in a bowl of cold salted water, then strain through a fine hair sieve, and chop them finely. Make about two-thirds of the quantity of veal or fowl forcemeat, season it highly, and mix with the Herbs. Shape the mixture into small, egg-shaped quenelles, using two tea- spoons for the purpose, dipping them into warm water

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