Quenelles of Game

Ingredients

• a pound of the meat
• three ounces of butter
• a little pepper
• salt
• grated nutmeg
• six or eight button mushrooms
• the crumb of a French roll
• as much gravy as it will absorb

Method

1. 1

   Mince and pound the game, mix with butter and seasonings.

2. 2

   Soak bread in gravy, combine, and form into balls.

3. 3

   Fry until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1419. The excerpt below is the record exactly as published.

Quenelles of Game. — Take the remains of cold game or poultry, carefully remove the skin, bone, and sinew, then mince and pound the meat, and prepare the quenelles according to the recipe already given for quenelle forcemeat. If this method is con- sidered too troublesome, adoj^t the following : — ilince a pound of the meat finely, and pound it in a mortar, with three ounces of butter, a little pepper, salt, and grated nutmeg, and six or eight button mushrooms chopped small. Soak the crumb of a French roll in gravy, and squeeze the moistirre from it. Put it into a stewpan with as much gravy as it will absorb

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