Quenelles of Minced Veal

Ingredients

• 1 oz. flour
• gill stock
• seasoning
• melt the butter
• the egg

Method

1. 1

   Mince the veal very carefully (without any skin or fat), then melt the butter, add the flour, and when mixed, add the stock.

2. 2

   Cook this well and add the seasoning.

3. 3

   Place the minced veal in a mortar with the panada and the egg, pound all well together till it can be rubbed through a wire sieve.

4. 4

   Make the mixture up into quenelles with two dessert spoons, and poach in boiling water till cooked.

5. 5

   Serve with white sauce poured over the quenelles.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 55. The excerpt below is the record exactly as published.

1 oz. flour, \ gill stock, and seasoning. Mince the veal very carefully (without any skin or fat), then melt the butter, add the flour, and, when mixed the stock. Cook this well and add the seasoning, then place the minced veal in a mortar with the panada and the egg

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