Quenelles a la Clamavt

Ingredients

• 8 to 10 oz. chicken, veal, or rabbit meat free from bone, skin, and gristle
• ½ lb. bread panade (No. 8)
• 2 eggs
• 3 tablespoonfuls cream
• 1 gill of bechamel sauce (No. 202)
• 1 oz. butter
• 1 gill of cooked peas
• 1 truffle
• ½ cucumber
• ½ pint stock
• pepper
• salt
• mustard
• aromatic spice
• spinach greening
• mashed potatoes for border

Method

1. 1

   Cut the meat into small pieces, pound in a mortar till smooth, add the panade, mix thoroughly with the cream, spinach greening, and the eggs.

2. 2

   Season to taste, and rub through a sieve.

3. 3

   Fill well-buttered pie moulds with this farce; place them in a saute-pan with a little water and cook in the oven for about ten minutes.

4. 4

   Reduce the stock, add the sauce, and reduce again.

5. 5

   Cook cucumber in salted water, strain, and toss with peas and butter.

6. 6

   Dress the moulds on a border of mashed potatoes, fill the centre with the garnish, and pour remaining sauce around the base.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 281. The excerpt below is the record exactly as published.

Quenelles a la Clamavt. — 8 to 10 oz. chicken, veal, or rabbit meat free from bone, skin, and gristle, £ lb. bread panade (No. 8), 2 eggs, 3 tablespoonfuls cream, 1 gill of bechamel sauce (No. 202), 1 oz. butter, 1 gill of cooked peas, 1 truffle, ^ cucumber, % pint stock, pepper, salt, mustard, aromatic spice, spinach greening, mashed potatoes for border. Cut the meat into small pieces, pound in a mortar till smooth, add the panade, mix thoroughly with the cream, a few drops of spinach greening or a tablespoonful of cooked spinach, and the eggs. Season to taste, and rub through a sieve. Fill a number of well-buttered and ornamented pie moulds with this farce ; place them in a saute-pan with a little water and cook in the oven for about ten minutes. Reduce th& stock to a quarter, add the sauce, and reduce again. Scoop out some pea shapes of cucumber

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