Quenelles of Veal
From Buckmaster's cookery, 1887
If made into a mould it is called cream of veal or chicken, and must be cooked like a pudding and served with sauce.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 114. The excerpt below is the record exactly as published.
QUENELLES OF VEAL, 2. Ingredients. 1 lb. Fillet of Veal, or any white meat. I Egg. Cream. Flavouring. Lemon. Breadcrumbs. Butter. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.