Quenelles

Ingredients

• panada
• calf's udder
• the flesh of veal
• poultry
• fish
• moistened with egg
• salt
• pepper
• grated nutmeg

Method

1. 1

   Pound the ingredients separately, then together.

2. 2

   Test a small ball in boiling water for consistency.

3. 3

   Adjust with water or egg yolk as needed.

4. 4

   Serve in soups or as croquettes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1416. The excerpt below is the record exactly as published.

Quenelles, — Quenelles are small balls made of delicate French forcemeat, composed of panada, calf's udder, and the flesh of veal, poultry, or fish, thoroughly pounded, then .seasoned, and moistened with egg. They take their name from the meat of which they are composed. Great patience and care are required in making them, and these must be directed principally to pounding the ingredients thoroughly, first separately, and afterwards together. Quenelles are served either in soups, or, with rich sauce, as a ragout, or they may be dipped in egg and bread-crumbs, fried in hot fat, and served as croquettes. AVhon the force- meat is made, it is always best to test a little piece before poaching or frpng the whole of the preparation. To do this, a small ball should be moulded, and thrown into fast-boiUng water. If, when it is taken out, the quenelle is light, firm, and well seasoned, no alteration will be necessary. If it is too fii-m, a little water may be added, and if not firm enough, the yolk of an egg will, in all probability, make it of the proper consistency. Quenelles as a Garnish for Poultry. — The following is a pretty and appetising dish for dinner or supper : — Stuff a large fowl with veal forcemeat, and roast it. Keep out a small quantity of the forcemeat, and make it up into quenelles, about the size of small walnuts. Poach these in gravy, and warm with them as many slices of tongue as there are quenelles. Put a border of mashed potatoes round a large dish, and place on this, alternately, the tongue and the quenelles. Put the roast fowl in the middle of the dish, and pour over it and the quenelles a quart of good white stock. Serve very hot. The apijearance of the slices of tongue wiW be further improved if they are brushed over with a little glaze. Quenelles for Turtle Soup.— Take about a quarter of a pound of lean white veal, cut it into long slices, and scrape it with a knife till nothing but the fibre remains. Pound this to a smooth paste, and rub it through a wire sieve upon a plate. Make it into a ball, and take its bulk, not its weight, in panada {sec Panada) and calf's udder. Many cooks sub- stitute fresh butter for the udder : when it is used a smaller proportion will be required. Pound these ingredients, and press them through a sieve, first separately and afterwards together; season the forcemeat with salt, pepper, and gi-ated nutmeg, and add, gradually, the yolks of two and the white of one egg. After pounding the ingredients together, pass the whole again through a sieve, and before poach- ing the quenelles, test a little piece of the forcemeat by throwing it into boiling water. If, when it is taken out, it is not sufficiently firm, add the yolk of another egg. Mould it in balls of any size that may be preferred. Poach these in boiling water until they are sufficiently hard, drain them, when done enough, put them into the tureen, and pour the soup gently over them. The quenelles may be made as small as marbles or as large as eggs; the former size is generally preferred for soup. Time to poach, from six to fifteen minutes, according to size. Probable cost, Is. 3d. for this quantity. Sufficient for a large tureen of soup. Quenelles for White and Clear Soups. — Melt an ounce of butter in a stew- pan over a gentle fire. Beat it up with a little flour and some thick cream, as much as will make a smooth paste. Add two ounces of boiled macaroni, two ounces of grated pai-mesan, and a little salt, pepper, and grated nutmeg

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