Quenelles de Volaille a la Merveille
From À la mode cookery, 1902
Moulds can be obtained from Messrs. Jones of Down Street, Piccadilly.
Presented as published in 1902. 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
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
Quenelles de Volaille a la Merveille Pound a chicken, pass through a fine sieve, and add half a pint of cream and a spoonful of Supreme sauce ; season to taste. Boil four eggs hard, pound the yolks with a fourth part of their volume of butter and a spoonful of Supreme sauce, pass through 76 COOKERY A LA MODE a sieve, season with salt and pepper, then a large spoonful of very finely chopped ham
Cook this with the app: pantry check, scaling, and the assistant.