Quenelles of Cod’s Liver
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 432. The excerpt below is the record exactly as published.
Quenelles of Cod’s Liver.— Take ^lb. of very fresh Cod’s liver and chop it up fine, adding a little breadcrumb, the yolks of three eggs, salt, pepper, and finely-chopped parsley. Mix these well, and form the mixture into quenelles as follows : Take two table-spoons, fill one, and smooth it over with a knife dipped into hot water ; then take the other spoon, and put that also into boiling water to heat it ; turn the quenelles from one spoon into the other, and then put them into a well-buttered saute-pan. When the required number are made, pour in some good stock
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Cook this with the app: pantry check, scaling, and the assistant.