Quenelles

Ingredients

• One cup fine bread-crumbs
• three tablespoonfuls cream or milk
• two tablespoonfuls melted butter
• one egg, well beaten
• one cup well-flavored gravy
• pepper and salt
• Some cold, white meat of fowls or veal

Method

1. 1

   Chop the meat very fine.

2. 2

   Wet the crumbs with milk, and drain as dry as you can.

3. 3

   Work into this paste the meat and egg, seasoning well.

4. 4

   Flour your hands, and make the mixture into round balls, rolling these in flour when formed.

5. 5

   Have ready the gravy hot in a saucepan; drop in the quenelles, and boil fast for five minutes.

6. 6

   Take them up and pile upon a hot dish; thicken the gravy with browned flour; boil up once and pour over them.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 5. The excerpt below is the record exactly as published.

Some cold, white meat of fowls or veal. One cup fine bread-crumbs, three tablespoonfuls cream or milk, two tablespoonfuls melted butter, one egg, well beaten, one cup well-flavored gravy, pepper and salt. Chop the meat very fine. Wet the crumbs with milk, and drain as dry as you can. Work into this paste the meat and egg, seasoning well. Flour your hands, and make the mixture into round bails, rolling these in flour when formed. Have ready the gravy hot in a saucepan ; drop in the quenelles, and boil fast five minutes. Take them up and pile upon a hot dish ; thicken the gravy with browned flour ; boil up once and pour over them. ORlTK§WICK S'l'E'W’ . — Three fine gray squirrels, skinned and cleaned — joint as you would chickens for a fricassee ; one-half pound of fat salt pork ; one onion, sliced ; twelve ears of corn cut from the cob ; six large tomatoes, pared and sliced; three tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels. Put on squirrels, pork — cut up small — onion, and parsley in the water, and bring to a. boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up thin. Twenty minutes later, stir in the butter and flour. Simmer ten minutes, and pour into a large, deep dish. WAKIED BEEFSTKAK.-T ake the bone from a large sirloin steak ; flatten it with the side of a hatchet, wash over the upper side with a beaten egg and spread thickly with a force-meat of crumbs, minced ham, and any other cold meat you may have, a teaspoonful of minced onion, a pinch of grated lemon peel, with pepper and salt

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