Quenelles

Ingredients

• three-quarters of a pound of lean veal
• half a pound of good fresh beef suet
• three ounces of panada
• half a teaspoonful of salt
• a pinch of pepper
• half that of nutmeg
• two whole eggs
• the white of one

Method

1. 1

   Pound veal in a mortar until pureed, then pass through a sieve.

2. 2

   Pound the suet, mix with panada and veal, season with salt, pepper, and nutmeg.

3. 3

   Gradually add eggs while pounding.

4. 4

   Test by poaching a small piece in boiling water.

5. 5

   If firm and flavorful, shape quenelles and boil in stock until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 65. The excerpt below is the record exactly as published.

quenelles ; warm gently in a little gravv, then put the quenelles on the border, having cut a piece off the end so that they may stand properly, with a piece of tongue between each ; put the fowl in the centre ; have ready made a quart of white cullis, which pour over the fowl and quenelles, glaze the tongue and serve very hot with cucumber salad and stewed cranberries. Quenelles. Take three-quarters of a pound of lean veal, and cut it in long thin slices, scrape with a knife till nothing but the skin remains, put it in a mortar, pound it ten minutes, or until in a puree, pass it through a wire sieve (use the remainder in stock) , then take half a pound of good fresh beef suet, which shred and chop very fine, put it in the mortar and pound it, then add three ounces of panada (made as under) with the suet, pound them well together, M3 Panada. BANQUETS OF THE NATIONS and add the veal ; season with half a teaspoonful of salt, a pinch of pepper, half that of nutmeg, work all well together, then add two whole eggs and the white of one

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