Luncheon Quenelle

Ingredients

• One lb. fillet of veal
• 1/2 lb. of bacon
• 1 tablespoonful of anchovy essence
• 1 tablespoonful of Worcester sauce
• 1 tablespoonful of chopped parsley
• 5 eggs
• 1/2 lb. bread crumbs
• pepper
• salt
• cayenne

Method

1. 1

   Pass the veal and bacon through a mincing machine, then pound in a mortar.

2. 2

   Add bread crumbs, Worcester sauce, anchovy essence, parsley, and seasoning.

3. 3

   Mix to a smooth paste with beaten eggs, shape into a roll, tie in a cloth, and boil for one and a half hours.

4. 4

   Cool, remove the cloth, glaze with Liebig glaze, and serve garnished with watercress or parsley.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 32. The excerpt below is the record exactly as published.

Luncheon Quenelle. One lb. fillet of veal, £ lb. of bacon), 1 tablespoonful of mchovy essence, 1 tablespoonful of Worcester sauce, 1 table- spoonful of chopped parsley, 5 eggs, \ lb. bread crumbs, >epper, salt, and cayenne. Pass the veal and bacon twice trough a mincing machine, then pound well in a Qortar; add the bread crumbs, Worcester sauce, anchovy ssence, parsley, and seasoning. Mix to a smooth paste with he eggs beaten up, shape into a roll, tie in a cloth, sew up, l fc the ends, and boil one and a half hours; take up and Uow to cool. Remove the cloth, glaze over with Liebig laze (see Sauces), and send to table garnished with water- less or parsley. An onion or clove of garlic can be added o mixture if liked. Lamb Entree. Boil a breast of lamb gently in stock, with plenty of Vegetables, first having tied it with string to keep it in *hape; when cooked, remove the string, and take o\it, all fcfo bones; put it on a dish with. aains \^TJ ^^^ ^ *^ 82 MISS CAMERON'S COOKERY BOOK. till it is cold, then cover it over with a beaten egg and brown crumbs and bake it for twenty minutes, keeping it well basted. Serve brown caper sauce with it, and garnish it with tomatoes split and grilled. Pork Mould. Two lb. cold roast pork, \ lb. pork fat, 1 dessertspoonful chopped parsley, 1 tablespoonful chopped sage, small pinch of ground mace, \ teaspoonful minced lemon peel, pepper

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