Kalfspolet mit Knoddel (Veal Soup and Potato Quenelles)

Ingredients

• a large fleshy knuckle of veal
• four or five quarts of water
• a little salt
• two sliced carrots
• half a turnip sliced
• four onions cut in halves
• a parsley root
• a celery root
• a bunch of fine herbs
• some pepper
• more salt if necessary
• a pinch of grated nutmeg
• some sorrel
• three plates of small potato quenelles

Method

1. 1

   Break the knuckle of veal into small pieces and steep in water.

2. 2

   Dry and brown in fat.

3. 3

   Put in a pot with water, add salt, skim, boil, and simmer for 3-4 hours.

4. 4

   Add vegetables, strain, and clear the stock.

5. 5

   Bring to boil, thicken with flour, add nutmeg and sorrel, and pour into a tureen with chervil and potato quenelles.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 89. The excerpt below is the record exactly as published.

Kalfspolet mit Knoddel. (Veal Soup and Potato Quenelles.) Break a large fleshy knuckle of veal into small pieces and steep in water for a few minutes, after which dry and brown in good fat. Put them in a pot with four or five quarts of water ; add a little salt, skim very carefully, bring it to the boil, and at once remove to the side of the fire and simmer gently for three or four hours ; skim it again, and add two sliced carrots, half a turnip sliced, four onions cut in halves with a clove stuck in each half, 209 o BANQUETS OF THE NATIONS a parsley root, a celery root, a bunch of fine herbs, some pepper, and more salt if necessary. When the vegetables are cooked, strain and clear the stock. Bring it to the boil and thicken with a little flour. Put in a pinch of grated nutmeg and some sorrel tossed in butter ; skim once more, and pour it into the tureen containing some blanched and chopped chervil, and three plates of small potato quenelles

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