Quenelles

Ingredients

• 1 cup of finely-crumbed bread
• 3 tablespoonfuls of milk
• 2 tablespoonfuls of melted butter
• as much finely-chopped meat (stewed veal or fowl, cold) as you wish
• 1 well-beaten egg
• salt and pepper to taste

Method

1. 1

   Moisten the bread with milk, add melted butter and finely-chopped meat.

2. 2

   Work in the egg and season thoroughly with salt and pepper.

3. 3

   Shape into round balls, rolling them in flour.

4. 4

   Bring 1 cup of well-seasoned gravy to a boil, drop in the balls, and boil fast for about 5 minutes.

5. 5

   The gravy can be thickened and poured over them, or they can be rolled in flour or cracker crumbs and fried.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 66. The excerpt below is the record exactly as published.

salt and pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded to a powder; sprinkle with pepper and salt; boil 2 eggs hard and mince finely. Mix all together and bind the whole with the re- maining eggs. Form into little balls, and drop into the soup about 5 or 6 minutes before serving. Oyster Forcemeat (for Roast or Boiled Tur- key)— Two teacupfuls bread-crumbs, 3^ oz. minced suet, 1 tablespoonful savory herbs a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1^4, doz. oysters. Have the bread-crumbs and suet finely mificed, add the herbs chopped as finely as possible; mix 140 Forcemeats. 141 well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly; it is then ready for use. Sage and Onion Stuffing (for Pork, Ducks, Geese) — Two teacups bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an &gg, pepper and salt to taste, 1 egg. Peel and boil the onions for 5 or 6 minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finely; add seasoning, the bread-crumbs and butter; beat up the egg, and work all together. It is then ready for use Quenelles — Moisten 1 cup of finely-crumbed bread with 3 tablespoonfuls of milk, add 2 table- spoonfuls of melted butter and as much finely- chopped meat (stewed veal or fowl, cold) as you wish, work in 1 well-beaten egg

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