Quenelles of Veal

Ingredients

• Fillet of veal i lb.
• Good-flavoured white stock J pint.
• Flour 2 oz.
• Butter I oz.
• Cream i tablespoonful.
• Eggs... 2.
• Seasoning to taste.

Method

1. 1

   Shred the veal, mince finely, pound and pass it through a wire sieve.

2. 2

   Cook the flour, butter, and stock well together.

3. 3

   Pound this with the veal; add the eggs, seasoning, and cream.

4. 4

   Fill buttered quenelle moulds, and poach gently in a stewpan, pouring in boiling water until it covers the quenelles.

5. 5

   Cook for ten minutes; drain.

6. 6

   Arrange on a ring of mashed potato; pour over Veloute or Bechamel sauce.

7. 7

   Fill in the centre with some green vegetables, as peas, beans, etc.

8. 8

   Garnish each quenelle alternately with chopped ham and parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 25. The excerpt below is the record exactly as published.

Quenelles of Veal. Fillet of veal i lb. Good-flavoured white stock J pint. Flour 2 oz. Butter I oz. Cream i tablespoonful. Eggs... 2. Seasoning to taste.

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