Quenelles
From The Blue grass cook book, 1904
Serves 2
Serve with champignon sauce.
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 24. The excerpt below is the record exactly as published.
1 teacup of cream, 1 onion, A little parsley, Salt and pepper to taste, 1 tablespoon of butter. Boil the chicken till tender, also the sweet- breads. When cold, grind through the meat- grinder. Boil the onion in the cream and season with parsley, salt, and pepper. Thicken with a little flour rubbed in the butter. When it begins to thicken, strain and mix with chicken and sweet- breads. Mould with aspic jelly. This makes 2 moulds. QUENELLES E. D. P. Mix 1 pound of cold turkey or chicken breast with 6 ounces of panada, ^ pound of pickled pork, ^ pound of butter, ^ teacup of cream, 71 THE BLUE GRASS COOK BOOK Onion, salt, and pepper to taste, 1 lemon
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