Quenelles

Ingredients

• One pound of lean veal cut from the leg
• i lb. of bread
• i oz. of butter
• 12 ozs. of the prepared veal
• 6 ozs. of fresh butter
• 8 ozs. of the bread panada
• three whole eggs
• two tablespoonsful of good white sauce
• the yolks of two more eggs
• Season with pepper
• and salt

Method

1. 1

   Scrape and pound the veal, then rub it through a sieve.

2. 2

   Soak the bread in water, wring it out, and cook with butter and salt until it forms a paste.

3. 3

   Mix veal, butter, and bread in a mortar, pound together, then add eggs and seasonings.

4. 4

   Form quenelles with two tablespoons and poach them.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 77. The excerpt below is the record exactly as published.

quenelles are then arranged on the entree dish and surrounded with rich brown sauce, or a puree of mushrooms. As quenelles contain either cream, or substitutes for cream, it is false taste to add a cream sauce. A variety of quenelle is made by giving to each quenelle a core of dark meat made by chopping up ham or tongue, mushrooms, or truffles. i84 QUENELLES. Quenelles. No. 2. One pound of lean veal cut from the leg. Scrape it with a knife ; pound it, and rub it through a wire sieve on to a plate. Steep i lb. of bread in tepid water, and wring it in a cloth to get out the moisture. Put it in a stevvpan with i oz. of butter and a little salt. Stir it over the fire with a wooden spoon until it ceases to stick to the pan and forms a smooth paste. Place it between two plates to cool. Put in a mortar 12 ozs. of the prepared veal, 6 ozs. of fresh butter, and 8 ozs. of the bread panada. Pound these well together ; mix in gradually three whole eggs and two tablespoonsful of good white sauce and the yolks of two more eggs. Season with pepper and salt

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