Quenelles of Cheese

Ingredients

• Take seven ounces of flour of the best quality.
• add two ounces and three-quarters of butter.
• mix to a paste with a gill and a half of water.
• add, one by one, five eggs.
• putting in a coffeecupful of grated Parmesan.
• three tablespoonfuls of finely-grated ham.

Method

1. 1

   Mix flour, butter, and water to a paste, adding salt and pepper.

2. 2

   Incorporate eggs, Parmesan, and ham.

3. 3

   Shape into small oval rolls and poach in boiling water until set firmly.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 134. The excerpt below is the record exactly as published.

Quenelles of Cheese are an excellent savoury, whether baked or fried, but to be successful with them Wyverns directions must be implicitly followed. Take seven ounces of flour of the best quality and well dried, put it in a bowl, make a hollow in the centre of it, add two ounces and three-quarters of butter, and mix to a paste with a gill and a half of water ; dust into it a couple of pinches of salt, and one of cayenne or Nepaul pepper. When mixed, and free from stickiness, add, one by one, five eggs, lastly putting in a coffeecupful of grated Parmesan, and three tablespoonfuls of finely-grated ham.

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