Quenelles frites aux Huitres (Fried Oyster Quenelles)
From The new century cookery book, 1901
Serves 4
Ensure the forcemeat covers the oysters on both sides.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 189. The excerpt below is the record exactly as published.
enelles frites aux Huitres ( Fried Oyster Quen- elles).— Blanch and beard 12 to 18 large sauce oysters, drain them and mask each with a layer of chicken forcemeat (Farce de Volaille, No. 403). The farce must cover the oysters on both sides. Egg and •crumb them twice and fry in hot fat a golden colour, drain, dish up, garnish with fried parsley, and serve with a boat of piquante or white- wine sauce
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