Quenelles a la Sarriniete

Ingredients

• Three ounces of semolina
• one ounce of breadcrumbs
• one ounce of butter
• one and a half pints of milk
• two well-beaten eggs
• one shallot
• one blade of mace
• pepper
• salt

Method

1. 1

   Put the milk in a saucepan with the mace and shallot.

2. 2

   When this boils, take out the shallot and mace, and add the semolina, stirring all the time.

3. 3

   Boil for half an hour, remove from the fire, add the rest of the ingredients, mix thoroughly, pour into a buttered basin, cover with kitchen-paper, and steam half an hour.

4. 4

   Put aside in a cold place till firm.

5. 5

   When wanted, cut out with a dessertspoon into quenelles, heat through without browning, and serve with jardiniere sauce.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 19. The excerpt below is the record exactly as published.

uenelles a la 5ar&iniete/ lt>* Three ounces of semolina, one ounce of breadcrumbs, one ounce of butter, one and * See page i8, for jardiniere sauce. * The King. Dear uncle, whafs d clock ? Bourbon. *Tis noon, sweet cousin. The King. I want my dinner* Sir Henry Taylor. 79 ENTRIES. * 5"iV dawn andfeed^ and welcome to our table,* *As You Like It.' a half pints of milk, two well-beaten eggs, one shallot, one blade of mace, pepper and salt

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