Qtienelles of Veal

Ingredients

• one ounce of butter
• two ounces of flour
• one gill (quarter of a pint) of second white stock
• one pound of the fillet of veal
• one egg
• one gill of cream
• one dozen button mushrooms
• half a pint of second white stock
• one teaspoonful of lemon juice
• a piece of butter the size of a nut

Method

1. 1

   1.

2. 2

   Mix butter and flour in a stew-pan.

3. 3

   2.

4. 4

   Add stock and stir until it thickens.

5. 5

   3.

6. 6

   Cool the mixture.

7. 7

   4.

8. 8

   Pound veal and pass through a sieve.

9. 9

   5.

10. 10

    Mix half the panada with one egg and half the meat.

11. 11

    6.

12. 12

    Combine remaining panada, egg, and meat.

13. 13

    7.

14. 14

    Shape quenelles and place in a buttered saute-pan.

15. 15

    8.

16. 16

    Prepare sauce with butter, flour, mushrooms, and stock.

17. 17

    9.

18. 18

    Add cream to the sauce.

19. 19

    10.

20. 20

    Poach quenelles in boiling water.

21. 21

    11.

22. 22

    Serve quenelles with sauce and mushrooms.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 23. The excerpt below is the record exactly as published.

1 dozen button mushrooms o 6 1 gill of cream o 6 1 teaspoonful of lemon juice ) , Salt j ° °2 Time required, about three-quarters of an hour. Now we will show you how to make Qtienelles of Veal, 1. We put one ounce of butter and two ounces of flour into a stew-pan and mix them well together with a wooden spoon. 2. We add one gill (quarter of a pint) of second white stock. 3. We put the stewpan on the fire and stir well until it boils and thickens, and leaves the sides of the stewpan. 4. We now pour this mixture or panada (as it is called) on to a plate. 5. We stand the plate aside to cool. 6. We take one pound of the fillet of veal and put it on a board. 7. We take a sharp knife, cut away all the skin and fat, and cut up the meat into small pieces. 8. We put these pieces of veal into a mortar, and pound them well with the pestle. 9. We place a wire sieve over the plate ; we take this 58 National Training School for Cookery. pounded meat and pass it through the sieve, rubbing it with a wooden spoon. 10. When the panada on the plate is cold, we put half of it, and one egg in the mortar, and pound it to a cream. 11. We then add half the meat, and salt and pepper to taste, and pound all well together with the pestle. 12. We put into the mortar the remainder of the panada, break in another egg, and add the rest of the meat. 13. We pound these well together again with the pestle. 14. We turn the mixture from the mortar into a basin. 15. We take a saute-pan and butter it inside. 16. We take a dessertspoon, and fill it with the mixture, shaping it to the form of an oval with a knife, which we must dip occasionally into hot water to prevent the mixture from sticking. 17. We take another dessertspoon, and dip it into boiling water. 18. We scoop the qitenelle from the first spoon into the second spoon, and put it into the saute-pan, and continue doing this till we have used up all the mixture. 19. We must now make the sauce, to be served with the quenelles. 20. We take a stewpan, and put in one ounce of butter, and three quarters of an ounce of flour. 21. We put the stewpan on the fire, and mix them together with a wooden spoon. 22. We take one dozen of bittton mushrooms, cut off the end of the stalks, and wash them well in cold water. 23. We take them out of the water, put them upon a board, and peel them carefully with a sharp knife. 24. We pour half a pint of second white stock to the mixture in the stewpan, and add the mushroom peelings for flavouring. 25. We must stir well until it boils and thickens. 26. We stand the stewpan by the side of the fire with the lid half on, and let it simmer for ten minutes. Cooking Meat. — (Entries.) Quenelles of Veal. 59 27. We then take a spoon, and skim off all the butter from the top of the sauce. 28. We now stir into the sauce one gill of cream, and stand the stewpan aside to keep warm, until required for vise. 29. We take the peeled mushrooms and put them in a stewpan with a piece of butter the size of a nut

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