Quenelles of Veal

Ingredients

• One pound of fillet of veal
• two ounces of butter
• two ounces of flour
• one half pint of second stock
• two eggs
• one gill of cream
• one tea-spoonful of lemon-juice
• one half tea-spoonful of salt
• one half tea-spoonful of white pepper

Method

1. 1

   Mix butter and flour in a saucepan, add stock, stir until boiling, and boil for two minutes.

2. 2

   Cool the mixture.

3. 3

   Chop veal finely, pound in a mortar, and rub through a sieve.

4. 4

   Combine cooled mixture with veal and remaining egg, season with salt and pepper, and blend.

5. 5

   Form quenelles using two dessert spoons, poach in boiling water for ten minutes.

6. 6

   Prepare sauce with remaining butter, flour, stock, cream, and lemon juice.

7. 7

   Arrange quenelles on a dish and pour sauce around them.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 68. The excerpt below is the record exactly as published.

Quenelles of Veal. — One pound of fillet of veal, two ounces of butter, two ounces of flour, one half pint of second stock, two eggs, one gill of cream, one tea-spoonful of lemon- juice, one half tea-spoonful of salt, one half tea-spoonful of white pepper

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