Quenelles of Veal

Ingredients

• I lb. fillet of veal
• 4 oz. pansrd.
• 1 egg
• 1 tableepoonfol cream
• Pepper and salt
• Potato border
• I pint Bechamel sauce
• Peas

Method

1. 1

   Pass the veal twice through the mincer and pound it with the panard, egg, and seasonings.

2. 2

   Put this through a wire sieve and add the cream.

3. 3

   Form into quenelles with dessert-spoons, and poach without boiling till firm, basting frequently.

4. 4

   Drain on a hot cloth and dish on a potato border.

5. 5

   Coat with the Bechamel sauce and garnish with the peas.

6. 6

   N.B. — The mixture may be made softer and poached in small quenelle moulds.

7. 7

   Chicken or rabbit may be substituted for veal.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 11. The excerpt below is the record exactly as published.

QUENELLES OF VEAL. I lb. fillet of veal. 4 oz. pansrd. 1 egg. 1 tableepoonfol cream. Pepper and salt. Potato border. I pint Bechamel sauce. Peas

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