Quenelles of Veal

Ingredients

• 1 lb. fillet of veal.
• 1 oz. dripping.
• 2 oz. flour.
• ^ pint white stock.
• £ pint white sauce.
• 2 eggs.
• Salt and cayenne pepper.

Method

1. 1

   Make a panada by melting the dripping, adding the flour, and stirring in the stock when well mixed.

2. 2

   Turn out on a plate to cool.

3. 3

   Remove all fat from the veal, and pass it twice through a mincing machine, add the panada and seasoning, and pound all well together in a mortar.

4. 4

   Mix 1 egg into it, beat all together, add another egg, mix well and rub through a wire sieve.

5. 5

   Grease some little tins, fill them nearly to the top, cover with paper, and stand them in a saucepan, with boiling water to reach half-way up the little tins.

6. 6

   Steam for 0.5 an hour, and serve with white sauce round them.

7. 7

   The quenelles can also be shaped with two spoons, and cooked by throwing them into boiling white stock for 10 minutes, thus poaching them.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 27. The excerpt below is the record exactly as published.

QUENELLES OF VEAL. Quenelles de Veau. 1 lb. fillet of veal. 1 oz. dripping. 2 oz. flour. ^ pint white stock. £ pint white sauce. 2 eggs. Salt and cayenne pepper.

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