Quenelle Forcemeat
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Use equal quantities of bread-crumb, butter, and meat.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 98. The excerpt below is the record exactly as published.
Quenelle forcemeat. This forcemeat is made of either fowl, fish, game, or veal. Dip some crumb of bread in either milk or stock, dry in a saucepan ; when cold, stir in a lump of butter, or the fat from a calfs kidney; season with salt and mixed spice; cut up whatever meat you wish to employ into small dice, add to the bread-crumb, pound, and stir in an egg at a time
Cook this with the app: pantry check, scaling, and the assistant.