Quenelles de Veau a la Florentine

Ingredients

• Veal quenelles.
• Egg and bread-crumbs.
• Grated Parmesan.
• Cooked spinach.
• Tomato sauce.
• Fleurons of pastry.

Method

1. 1

   Make some veal quenelles as directed above.

2. 2

   They may be either oval or round in shape, or they may be steamed in small moulds.

3. 3

   After cooking, let them drain and cool on a sieve, or folded cloth.

4. 4

   Then egg and bread-crumb the quenelles, mixing a little grated Parmesan or other fine cheese with the bread-crumbs used.

5. 5

   Make them as smooth and even in shape as possible, and fry in boiling fat to a golden brown colour.

6. 6

   Drain well and dish up on a border, or against a mound, of cooked spinach.

7. 7

   Pour tomato sauce round, and garnish between the quenelles with fleurons of puff pastry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 427. The excerpt below is the record exactly as published.

Quenelles de Veau a la Florentine Veal quenelles. Egg and bread-crumbs. Grated Parmesan. Cooked spinach. Tomato sauce. Fleurons of pastry.

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