Quenelles of Chicken

Ingredients

• a nice pullet not quite full grown
• half the quantity of butter that you have of chicken meat
• three eggs
• a pinch of salt
• a little spiced pepper
• a little flour
• a little water

Method

1. 1

   Cut up the pullet, saving all the meat from the breast.

2. 2

   Make a stiff paste with butter, flour, water, and salt.

3. 3

   Mince the chicken and pound it with the paste and butter.

4. 4

   Bind the mixture with eggs and form quenelles.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 206. The excerpt below is the record exactly as published.

a nice pullet not quite full grown ; cut it up, saving all the meat from the breast, wS 'ml.™d v'egetSs ^'"S^' ""^^^ ^'^'^ «"gl'^ ^^^ t^e liver : cut into dice, and throw the skin, fragments, bones, and heated up in nicely -i i j. • i. , i t ,^ flavoured white sauce, giblets, into a sauce-pan to make broth for the sauce. N^ow make a coffee- cupful of stiff paste with a little butter, flour, water, and a pinch of salt ; when ready, take half the quantity of butter that you have of chicken meat, and half the amount of the paste that you have of butter : mince the chicken in the machine, and pound it in a mortar with the paste and butter ; bind the mixture with three eggs, flavour it with a little spiced pepper, and from the queyielles between two table-spoons. For a dinner party, you would, no doubt, put a nice piece of truffle inside each quenelle. MENU FOR A PARTY OF EIGHT. For the sauce : — take equal portions of carrot, peas,. turnip, Frencli beans, and cucumber^ all previously boiled ; cut them into dice and heat them up in a white sauce made with the water in which they were boiled, and enriched with the chicken broth, which should be slightly flavoui'ed with almond. In this case make your socle of savoury rice instead of the usual mashed potato : that is, boiled rice, flavoured with salt, a little spice, the pulp of a tomato, and a little finely grated cheese, stirred well with melted butter, and made firm by the addition of the yolks of two or three cgg^, according to the quantity required. This should be set in the silver dish, formed in a circle, brushed with egg, bread-crumbed, and slightly browned in the oven ; the quenelles, carefully poached, should then be arranged round it, the macedoine being^ poured into the centre. 5. — Order the quarter of lamb beforehand, roast it very carefully, and serve it with a nice Q u a V 1 0 r of lamb ^- ^j^ q£ ^^ potatoes, and mint Tvith green peas. '^ '^ ' ^ ^ sauce (hot) in a boat. 6. — The chaud-froid will require one snipe a head : — take your eight birds, and roast them Fillets of snipc3 over a bright fire, let them get cold, dressed with cold , ' , , „ . , nn , aauce. remove the bi^asts, terming two nllets of the breast of each bird. Next make the richest sauce you can by boiling and simmering all the bones, remnants of meat, and the trails of the snipe in as much common stock as will cover them well ; dried thyme, lime peel, a pinch of spice, a tomato, one onion sliced, and some lean bacon or ham should accom- pany the bones ; after you have simmered this for half an hour, strain the liquor clear, and thicken it with butter and flour as previously described ; slice two or three truffles, toss the slices in a frying-pan with an ounce of butter, adding a table-spoonful of Madeira, let the truffles simmer MENU FOR A PARTY OF EIGHT. 369 awhile, and pour the contents of the pan into the sauce, stir continually, flavour it with red currant jelly, half a glass of Madeira, and lime juice, reduce it to a firm glaze, and put it aside to get cool. Glaze the fillets. Decorate a border mould with hard-boiled egg, gherkins, and olives, fill it with aspic jelly, and set in the ice-box. As dinner hour approaches, turn out the border of jelly, and pack the hollow in the centre of it with layers of glazed fillets, and the pieces of truffle here and there, let the whole remain as long as you can in ice, and serve with crisp, dry toast " in waiting." 7. — Choose a nice cauliflower and boil it cai^f ully ; it should be under i^ther than over- Baked cauliflower. T OT xl J. 1 XT, i done. Slice the stem evenly so that the cauliflower will sit up straight. Place it in a neat dish that will stand the fire, well buttered, — the flower in the centre, and the tender leaves neatly arranged round it, — give it a dust of white pepper and a dream of salt, then pour round, so that all the crevices may be filled, a break- fast-cupful of veloute au fromage, page 242. Sprinkle a layer of grated Parmesan over the surface, and bake the dish in a quick oven for ten minutes or a quarter of an hour, — lastly, by passing a red hot iron just over the top, brown the surface of the cheese. 8. — Turn the greengages out into a glass dish, dissolve an ounce of gelatine, and stir it with Greengages in cream. .. , „ i • • x xi a liqueur-glass oi maraschino into the syrup : set the dish in the ice-box to get firm and cold, and serve with a canopy of whipped cream resting on the surface of the congealed fruit. 9.— Line a mould with finger biscuits as described in Menu No. IV. Put a couple of ounces Charlotte Russe q£ sugar in a copper-pan; melt it till witli burnt almonds. ^ ... it is very hot ; then stir into it a quarter of a pound of blanched Jordan almonds for a few 370 ^ MENU FOR A PARTY OF EIGHT. minutes. Now spread the almonds on a dish to cool, and when cold, pound them to a 'puree saving a few, which should only be minced roughly, and stirred into the ice when nearly formed. Mix a pint and a half of very rich custard, and stir the burnt almond puree into it while quite hot, strain, wliip, and add half an ounce of dissolved gelatine. Next put the custard into the pail, adding a breakfast-cupful of whipped cream, and finishing it as explained in the menu previously quoted. Note. — The only change necessary in this memi is to send the quarter of lamb after the fish, and roast tlic snipes, serving them with fried potato chips, bread-crumbs, and a nice salad. •T^C^ wmm i^i iviEisrxj isTO- ^rix. For a party of eight. Consomme a la Roy ale. Pomfret a la maitre d'hotel. Filets de pigeon a la Grenevoise. Cotelettes de mouton a la Maintenon. Dindon a la Perigueux. Jambon an Madere. Canapes de becassines. Gjufs aux topinambonrs. Bavaroise de cocoa a la moderne. " Pudding" glace a la Nesselrode. Fromage, hors d'oeu"ST?e.s. Dessert. Clear soup \i\i\i cus tard tablets. 1. — This is a bright clear soup into which tablets of consolidated custard are cunningly in- troduced. Proceed therefore to make consomme for eight covers, and make your custard thus : — mix the yolks of four eggs with a little water

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