Quenelles of Veal

Name: Quenelles of Veal
Ingredients: 1 lb. of the fillet of veal; 2 oz. of butter; 2| oz. of flour; 1 pint of 2nd white stock; 2 eggs; 1 dozen button mushrooms; 1 gill of cream; 1 teaspoonful of lemon juice; Salt

From The official handbook for the National Training School for Cookery, 1891

Time required is about three-quarters of an hour.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 23. The excerpt below is the record exactly as published.

Quenelles of Veal. 57 ENTREES. Lesson No. 2. QUENELLES OF VEAL. Average cost of " Quenelles of Veal (about 1 2) and the Sauce." INGREDIENTS. s. d, 1 lb. of the fillet of veal i 3 2 oz. of butter o 2 2| oz. of flour o Oj 1 pint of 2nd white stock 0 3J 2 eggs o 2 1 dozen button mushrooms o 6 1 gill of cream o 6 1 teaspoonful of lemon juice ) , Salt

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