Quenelle

Ingredients

• 4oz. of panade
• |lb. of pulped meat
• loz. fresh butter
• one whole raw egg
• a tablespoonful of white sauce or thick cream
• Season this carefully with salt
• white and coralline pepper
• a very little lemon juice

Method

1. 1

   Pound all ingredients together until you obtain a mass of the consistency of pate de foie gras.

2. 2

   Prepare well buttered moulds, overfill them with the mixture, and shape into a dome with a hot, wet knife.

3. 3

   Strike the moulds on the table to settle the contents.

4. 4

   Poach the quenelles by placing them on greased paper in a pan, covering with boiling water or stock, and simmer for 15 to 20 minutes without boiling.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

quenelle, which also belongs to this branch of cookery. For creams you increase the proportion of pulped meat to the foundation sauce or panade, atoning for this by an extra quantity of cream or egg yolks. For fib. of SOUFFLES, MOUSSES, &c. .67 4 carefully pulped raw meat (it rpnst be raw for tliis) you allow a gill of foundation sauce or panade, and half a pint of cream (which may be either the thick separated cream sold in little jugs, or double cream whipped till it thickens, but with- out standing up in points, as stiffly frothed cream will do), and two whole unbeaten eggs, as, unlike souffles and mousses, the cream must not be spongy, but perfectly smooth in texture like a custard, how- ever light it may (and, indeed, must) be. The moulds used for this mixture must be well buttered, never more than three-quarters filled, and both covered with, and stood on a buttered jDaper, whilst the cooking must be carefully watched. In the case of all these light steamed mixtures it is well to cook a tiny portion first to see if you have really got the proportions right, as this saves disappointment later. Like souffles, &c., creams are cooked when the centre feels firm on being touched with the finger. Be very careful in turning any of these out, for if this is hurried, or the paper is torn away hastily, the sub- stance will certainly tear, whilst if a knife has to be used to loosen it at the sides it will look ragged and uneven. To turn it out properly, lift it very gently, sloping the tin or case towards yourself so that the mixture falls away from the sides and slides out from its own weight; but be very, careful to keep tight hold of the tin lest it drop from your hands, and in falling crush the mixture. A steamed mould takes about the same time to cook as a baked one. The simplest of all this class of dishes is the quenelle , for which you use real panade instead of sauce, using 7 2 68 ENTRIES. 4oz. of panade to |lb. of pulped meat (weighed after sieveing), loz. fresh butter, one whole raw egg, and a tablespoonful of white sauce or thick cream. These are all pounded together, working the egg, butter, or cream in at the last, and pounding it till you obtain a mass of the consistency of pate de foie gras. Season this carefully with salt, white and coralline pepper, and a very little lemon juice

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