Quenelles

Ingredients

• the crumb of some new bread
• 2 oz. of butter
• a little salt
• two tablespoons of white stock
• 3 yolks of eggs
• half a pound of prepared chicken
• one egg
• as much mace as will cover a sixpence
• a little pepper
• a little white sauce

Method

1. 1

   Soak bread crumb in tepid water, wring out.

2. 2

   Combine with butter, salt, and stock in a pan, stirring until it forms a paste.

3. 3

   Add egg yolks, smooth, and chill.

4. 4

   Mix panada with chicken, seasonings, and one egg.

5. 5

   Roll into balls, flour lightly, and simmer in boiling water for 4 minutes.

6. 6

   Serve with white sauce.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 45. The excerpt below is the record exactly as published.

Quenelles. — Take the crumb of some new bread, steep it in tepid water for ten minutes, then put it in a clean cloth and wring it tightly. Put the crumb into a stew-pan with 2 oz. of butter, a little salt, and two tablespoons of white stock. Place on the fire, con- tinuing to stir the panada the whole time with a wooden spoon till it assumes the appearance of paste and no longer adheres to the bottom of the pan, add 3 yolks of eggs, turn it out on a plate, smooth it over the surface with the blade of a knife, and having POULTRY. 63 covered it with a piece of buttered paper, place it in the larder till required for use. Then take of the panada and fresh butter half a pound of each, to these add 1 o oz. of prepared chicken or yany ’ other poultry. Cut the meat off a cooked chicken or turkey, chop it finely and rub it through a wire sieve with the back of a wooden spoon. Pound the panada and the butter and chicken to- gether in a mortar; when well mixed add salt to taste, as much mace as will cover a sixpence, a little pepper, one egg, and a little white sauce

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