Quenelles of Veal

Ingredients

• half a pound of the fleshy part of veal
• a calfs udder
• a little flour
• a little salt

Method

1. 1

   Take half a pound of the fleshy part of veal, cut it in slices, and scrape it with a knife till all the meat is separated from the sinews.

2. 2

   Boil a calf's udder in stock or plain water.

3. 3

   When done and cold, trim and cut it into small pieces, pound it in a mortar till it can be rubbed through a sieve.

4. 4

   Make three balls: one of the scraped meat, one of the udder, and one of panada, binding each with a little flour.

5. 5

   Poach them in boiling water with a little salt.

As published

This recipe was extracted from Recipes for the million (1891), page 182. The excerpt below is the record exactly as published.

Quenelles of Veal. QUENELLES OF FOWL. — The fillets of chickens only should be used for this dish, an old fowl being too tough and thready. It is better to use veal, when nice and white, than a tough fowl. Cut the meat up small, and pound it well in a mortar till it can be rubbed through a sieve, remembering that the more quenelles are pounded the more delicate they are. They may be made hard or soft, according to the use they are intended for, by simply adding more or less eggs. This addition makes them softer when raw, but harder when poached. QUENELLES OF VEAL. — Take half a pound of the fleshy part of veal, cut it in slices, and scrape it with a knife till all the meat is separated from the sinews. Boil a calfs udder, either in stock or plain water. When it is done and cold, trim all the upper part, cut it into small pieces, and pound it in a mortar till it can be rubbed through a sieve ; then make three balls, one of the scraped meat, one of the udder, and one of panada ( See Panada for Farces), binding each together with a little flour, and poach them in boiling water with a little salt

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