Quenelles, German

Ingredients

• a quarter of a pound of butter
• three small cupfuls of milk
• six ounces of flour
• a little salt
• pepper
• nutmeg
• three whole eggs
• a little grated parmesan

Method

1. 1

   Melt butter and milk, stir in flour and seasonings until smooth.

2. 2

   Add eggs and parmesan.

3. 3

   Mold quenelles and simmer gently until cooked through.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1418. The excerpt below is the record exactly as published.

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

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