Quenelle Meat

Ingredients

• 1 lb. lean Veal or Chicken
• 2 ozs. Rutter
• 2 ozs. Vienna Flour
• I gill of White Stock
• 2 whole Eggs
• 1 extra yolk
• a little grated Nutmeg or ground Mace
• 1 tablespoonful of Bechamel Sauce
• Seasoning

Method

1. 1

   Mix the butter and flour together in a stewpan, add the stock and cook until quite thick.

2. 2

   Cut the chicken or veal into small pieces, pass it through the mincing machine.

3. 3

   When the panada is cool, put half of it into a mortar, add one egg and half the meat, also the nutmeg and seasoning; pound well, then add another egg, the remainder of the meat and the sauce or cream; pound again, and mix in the extra yolk.

4. 4

   Shape the quenelles and poach for ten minutes, turning once.

5. 5

   Serve on mashed potatoes with Bechamel sauce and peas.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 59. The excerpt below is the record exactly as published.

1 lb. lean Veal or Chicken, 2 ozs. Rutter, 2 ozs. Vienna Flour, I gill of White Stock, 2 whole Eggs and 1 extra yolk, a little grated Nutmeg or ground Mace, 1 table- spoonful of Bechamel Sauce, Seasoning. Method. — Mix the butter and flour together in a stewpan, add the stock and cook until quite thick, and the panada leaves the sides of the pan clean, then turn on to a plate to cool. Cut the chicken or veal into small pieces, removing all the skin ; pass it through the mincing machine. When the panada is cool SUNDRIES. 175 enough, put half of it into a mortar, add one egg and half the meat, also the nutmeg and seasoning ; pound these well together, then add another egg, the remainder of the meat and the sauce or one table- spoonful of cream ; pound again, and lastly mix in the extra yolk. Put the quenelle mixture into a basin. Butter a Saute-pan, shape the quenelles with two dessert spoons and a knife by dipping one spoon in hot water, filling it with the meat and shaping it oval with the knife ; then dipping the other spoon in hot water and scooping the mixture from the first spoon to the second, and finally slipping the quenelle into the saute-pan from the second spoon. Proceed in this manner until the whole of the meat is made up into little egg-shaped pieces, then pour into the saute- pan sufficient boiling water to cover the quenelles, poach for ten minutes, turning the quenelles once ; when cooked, lift them out of the water, drain them and dish them in a circle on mashed potatoes, pour over and round them Bechamel or white sauce, and garnish with peas in the centre. Note — This quenelle meat is used in the preparation of many entrees. Sage anfc ©mon Stuffing. y lb. bread crumbs, 4 onions and 10 sage leaves finely chopped, 2 ozs. butter, pepper and salt. 176 SUNDRIES. Sausage flfeear. Ingredients. — 1 lb. Pork, 1 lb. Veal, 1 lb. Beef Suet, ]/2 lb. Bread Crumbs, half the peel of a Lemon grated, 6 Sage Leaves, Nutmeg, Pepper, Salt, Thyme, and Marjoram. Method. — Pass the pork, veal and suet, through the mincing machine, mince the herbs, and mix all the ingredients well together. Form them into sausages, egg and bread-crumb, and fry. Spice for flfteat. Ingredients. — Yz oz. Ground Ginger, y2 oz. Pimento, y2 oz. Nutmeg, 1 oz, Mustard, 1 oz. grated Lemon Peel, 1 oz. Black Pepper, 2 ozs. Salt, y. of a teaspoonful Cayenne. Method. — Mix these ingredients allvery thoroughly together, and keep in a covered tin or closely corked bottle for use. This is nice for seasoning

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