Quenelles de Canard à la Bulgarienne (Quenelles of Duck, Bulgarian style)

Name: Quenelles de Canard à la Bulgarienne (Quenelles of Duck, Bulgarian style)
Ingredients: 6 oz. of lean veal or beef; the white of an egg; about a gill of cream; season with salt and pepper; Blanch a piece of beef marrow; 8 bouche or kidney moulds

From Recherché entrées, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

675Calories

42 gProtein

5 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories675 kcal

Protein42 g

Carbohydrates5.2 g

Fiber0 g

Sugars0 g

Total Fat54 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol233 mg

Sodium136 mg

Potassium683 mg

Calcium95 mg

Iron3.7 mg

Magnesium41 mg

Phosphorus417 mg

Zinc9.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A1.7 mcg

Vitamin E0.3 mg

Vitamin K5.2 mcg

Vitamin B61 mg

Vitamin B124.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.5 mg

Folate8.5 mcg

Choline105 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Quenelles de Canard h, la Bulgarienne. (Quenelles of Duck, Bulgarian style.) Prepare a light farce (mousse character), composed of the fiUets of raw duck and 6 oz. of lean veal or beef, adding to it the white of an egg, and about a gill of cream. Season with salt and pepper, and sieve. Blanch a piece of beef marrow, and cut it into 8 small portions. Butter 8 bouche or kidney moulds

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