Potato Quenelles Soup

Ingredients

• six ounces of cold potato purée
• the boned meat of half a cooked fowl
• salt to taste
• a little grated cheese
• a little grated nutmeg
• two eggs
• the yolks of two more

Method

1. 1

   Pound potato puree with fowl meat, add salt, cheese, nutmeg, and eggs.

2. 2

   Shape into quenelles, poach in broth, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 20. The excerpt below is the record exactly as published.

a little grated nutmeg, and salt to taste. Boil, skim, and simmer for about an hour ; after which, take the pieces of hare out, bone them, put the meat back into a clean stewpan with a dozen small quenelles of chicken ; strain the broth in which the hare was cooked over the meat and quenelles, add some more hot broth if required, boil, and serve. 69. RICE QUENELLES SOUP. Prepai*e a good risotto (see Risotto) with four ounces of rice ; lay it on a dish to get cold. Meanwhile take half a pound of chicken breast or lean fillet of veal and two ounces of either chicken or calf s liver ; hash this fine and brown it PRACTICAL HOUSEHOLD COOKERY. 45 well in a stewpan, with two ounces of butter ; then pound it in a mortar with the risotto; mix the contents well together with three whisked eggs, a little grated nutmeg, and salt to taste; pass the lot through a sieve into an earthenware pan, moisten with a little boiling broth or water, stir till nicely soft and firm; if too thick add a little bechamel, or if too clear the yolks of a few eggs ; mix well ; then take a teaspoon in each hand, and with them shape the compound into small quenelles, put them in a buttered saute-pan, and ten minutes before serving pour over tbem a quart of boiling broth, boil for six or eight minutes before pouring it into a soup- tureen, and serve. 70. VEGETABLE QUENELLES SOUP. Boil three pints of green peas in plenty of salt water and a little mint ; when well cooked strain the water, put the peas in a stewpan, and mix them well with an ounce of fresh butter, a spoonful of Bechamel sauce, a little grated cheese and nutmeg, and salt to taste. Let it get cold ; then proceed to make a dozen quenelles as in No. 69, boil these in the same way, and serve. By the same process, quenelles can be made with lentils, white haricot beans, and carrots. 71. POTATO QUENELLES SOUP. Pound in a mortar six ounces of cold potato pur(!e with the boned meat of half a cooked fowl ; add salt to taste, a little grated cheese and nutmeg, two eggf^, and the yolks of two more

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