Quenelles (Hot)
From Entrees made easy, 1905
If no quenelle moulds are available, shape with spoons dipped in hot water.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 9. The excerpt below is the record exactly as published.
Quenelles (Hot). These are easier to make than souffles or creams. Pound together 4 oz. of panade, £ lb. raw pulped meat (weighed after sieving), 1 oz. fresh butter, 1 whole raw egg, and 1 tablespoon- ful of thick cream or white sauce, working these three in at the last, until it is all of the con- sistency of pate de foie gras. Season with pepper, salt, a very little lemon juice, and if liked some coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.