Quenelles of Veal

Ingredients

• I lb. of Fillet of Veal
• 2 oz. of Butter
• I teaspoonful of Lemon-juice
• I tablespoonful of Cream
• 12 button Mushrooms
• 2 Eggs
• 1 5 pt. of white Stock

Method

1. 1

   Melt butter, stir in flour to make panada.

2. 2

   Cool, then pound veal and rub through a sieve.

3. 3

   Mix half panada and half meat with an egg.

4. 4

   Shape quenelles and poach in boiling water.

5. 5

   Prepare a sauce with butter, flour, stock, and mushrooms.

6. 6

   Serve quenelles with sauce.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 113. The excerpt below is the record exactly as published.

QUENELLES OF VEAL. Ingredients. I lb. of Fillet of Veal. 2 oz. of Butter. I teaspoonful of Lemon-juice. 2\ oz. of Flour. I tablespoonful of Cream. 12 button Mushrooms. 2 Eggs. 1 5 pt. of white Stock

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