Quenelles, Bagout of

Ingredients

• half a pound of any kind of dressed meat
• its weight in bread-crumbs
• a salt-spoonful of chopped parsley
• a salt-spoonful of thin lemon-rind
• half an anchovy, boned and pounded
• a little salt
• a little pepper
• grated nutmeg
• half a clove of garlic, if liked
• an ounce of clarified butter
• the yolk of an egg

Method

1. 1

   Pound dressed meat and mix with bread-crumbs, parsley, lemon peel, anchovy, salt, pepper, nutmeg, and garlic.

2. 2

   Bind with clarified butter and egg yolk.

3. 3

   Form into walnut-sized balls and fry in hot fat or poach in boiling water.

4. 4

   Serve with brown gravy or white sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1420. The excerpt below is the record exactly as published.

a little pepper and salt. Steam these ingredients over a gentle fire for ten minutes. Soak the ci'umb of two French rolls in milk. When quite soft, put them into a napkin, and squeeze the moisture from them. Put them into the stc^v[^an with the seasoning, add a table-spoonful of white sauce, and beat the mixture over a gentle fire until it is quite dry and leaves the saucepan with the spoon. Take it from the fire, and mix with it the yolk of an egg. Put the panada, the calf's udder that has passed through the sieve, and the pounded meat into a cool place, and leave them for an hour. To make the quenelles, take an equal quantity (not weight) of each of the three, pound together with a whole egg, and press the mixture through a sieve. Poach a little piece in boiling water, and if it is properly seasoned, firm, and light, mould the quenelles. Poach them in boiling water, servo on a hot dish, pouring over them good white sauce flavoured with mushrooms. Poach the quenelles till they are firm, wliich will be in from three to twelve minutes, according to size. Probable cost of rabbit, 7d. to lOd. i)er pound. Quenelles, Bagout of.— Take half a pound of any kind of dressed meat, game, or poultrj'. Cut it small, and pound it in a mortar. l>Iix with it its weight in bread-crumbs, and add a salt-spoonful of chopped parslej', a salt-spoonful of thin lemon-rLad, cut very small, half an anchovy, boned and pounded, a little salt, pepper, and grated nutmeg, and half a clove of garlic, if liked. Pound these in- gTcdicnts thorougUy. J\ILx them up -ndth an ounce of clarified butter

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