Quenelles, Forcemeat of

Ingredients

• half a pound of meat
• a quarter of a pound of panada
• three ounces of fresh butter
• a little salt
• cayenne
• mace
• a table-spoonful of good white sauce
• the yolks of two eggs
• the white of one egg

Method

1. 1

   Pound the meat, panada, and butter together with seasoning.

2. 2

   Mix in the white sauce and eggs.

3. 3

   Test the forcemeat for seasoning and keep it cool until needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1417. The excerpt below is the record exactly as published.

Quenelles, Forcemeat of. — Quenelle forcemeat is made by mixini^ meat, poultry, game, or fish with an equal quantity in bulk of panada and calf's udder: it must be remem- bered that each ingredient must be pounded and passed through a sieve by itself, and after- wards all must be pounded together, and to- gether passed through the sieve. The prepara- tion of the udder is a troublesome and tedious process, besides which the udder cannot always be procured. Therefore fresh butter is fre- quently substituted for it ; and when this is the case the following proportions may be followed : they wiU be found to make good forcemeat, whether meat, poultry, game, or fish is used : — Take half a pound of meat properly prepared, a quarter of a pound of panada {sec Panada), and three ounces of fresh butter. Pound these together, with a little salt, cayenne, and mace, if the panada is not already seasoned. A Uttlc anchovy may be added for fish quenelles. Jli.x; in gi-adually a table-spoonful of good white sauce, and the yolks of two and the white of one egg. Test the forcemeat as directed in the preceding recipes [see Quenelles, &c.), and, if required, add a little more seasoning or the yolk of another egg : keep the preparation in a cool place or upon ice until it is wanted. It •will keep for a day or two. Quenelles, Forcemeat of (another way). — Sec Forcemeat of Quenelles. Quenelles, German. — Various recipes are given in tliis book for the German klosse, which are a kind of quenelles. They are made both sweet and savoury. When sweet, they arc sen'ed with sugar and sauce ; when savoury, they are either served in soups or as a garnish for dishes, or piled high on a dish with vege- tables. The following are made with Hour, and may either be used as a garnish, served with vegetables, or, after being poached, may be dipped into clarified butter, and afterwards into egg and bread-crumbs, and fried till they are lightly browned, then drained, and served hot on a neatly -folded napkin: — Put a quarter of a pound of butter into a saucepan, with three small cupfuls of milk. When the liquor rises in the pan, stir six ounces of flour quickly into it, add a little salt, pepper, and nutmeg, and stir the paste briskly till it leaves the sides of the saucepan with the spoon. Turn it out, and add gradually three whole eggs and a little grated parmesan. ]\Iould the quenelles in the usual way, and let them simmer gently until they are done throiigh. The water or gravy in which these quenelles are poached should not be allowed to boil at all, or the balls will break. Time to simmer, according to size. Probable cost, lOd. for this quantity. Quenelles, Lobster (for Fish Soups).— Take the meat, pith, coral, and spawn of a small hen lobster, and pound it to a paste. Mix with it two table-spoonfuls of finely-grated bread-crumbs and three ounces of butter. Season the forcemeat with a tea-spoonful of anchovj', a little salt, nutmeg, and cayenne, and moisten with the yolks of two eggs

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