Quenelles of Rabbit

Ingredients

• Cut the meat from a boiled rabbit
• Put a calf's udder into a stewpan
• Chop up six small mushrooms
• a piece of butter the size of an egg
• the peel of a quarter of a thinly-sliced lemon
• a chopped shallot
• a pinch of powdered thyme
• a tea-spoonful of chopped parsley
• a little pepper
• a little salt
• the crumb of two French rolls
• a table-spoonful of white sauce
• the yolk of an egg

Method

1. 1

   Pound rabbit meat until smooth.

2. 2

   Boil calf's udder in water, cool, and chop.

3. 3

   Sauté mushrooms with butter, lemon peel, shallot, thyme, parsley, salt, and pepper.

4. 4

   Soak and squeeze French roll crumbs, mix with sautéed ingredients, add white sauce, and egg yolk.

5. 5

   Form quenelles, poach in boiling water, and serve with white sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1420. The excerpt below is the record exactly as published.

Quenelles of Rabbit.— Cut the meat from a boiled rabbit, and carefully remove every particle of skin and sinew. Pound it till smooth, and press it through a sieve. Put a calf's udder into a stewpan'with as much cold water as will cover it. Let it boil gently, and when it is done enough, take it out and let it cool. Trim away the upper parts, cut it up small, pound it in a mortar, and then press it through a sieve. Chop up six small mushrooms, and put them into a stewpan, with a piece of butter the size of an egg, the peel of a quarter of a thinly-sliced lemon, a chopped shallot, a pinch of powdered thyme, a tea-spoonful of chop]oed parsley, and a little pepper and salt. Steam these ingredients over a gentle fire for ten minutes. Soak the ci'umb of two French rolls in milk. When quite soft, put them into a napkin, and squeeze the moisture from them. Put them into the stc^v[^an with the seasoning, add a table-spoonful of white sauce, and beat the mixture over a gentle fire until it is quite dry and leaves the saucepan with the spoon. Take it from the fire, and mix with it the yolk of an egg. Put the panada, the calf's udder that has passed through the sieve, and the pounded meat into a cool place, and leave them for an hour. To make the quenelles, take an equal quantity (not weight) of each of the three, pound together with a whole egg, and press the mixture through a sieve. Poach a little piece in boiling water, and if it is properly seasoned, firm, and light, mould the quenelles. Poach them in boiling water, servo on a hot dish, pouring over them good white sauce flavoured with mushrooms. Poach the quenelles till they are firm, wliich will be in from three to twelve minutes, according to size. Probable cost of rabbit, 7d. to lOd. i)er pound. Quenelles, Bagout of.— Take half a pound of any kind of dressed meat, game, or poultrj'. Cut it small, and pound it in a mortar. l>Iix with it its weight in bread-crumbs, and add a salt-spoonful of chopped parslej', a salt-spoonful of thin lemon-rLad, cut very small, half an anchovy, boned and pounded, a little salt

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