Quenelles tie Venn d lit Tyrolienne

Ingredients

• % lb. lean veal
• 6 oz. soft bread
• pint milk
• 8 whole
• 2 yolks of eggs
• a couple of tablespoonfuls white sauce
• 3 to 4 oz. lean bacon
• ^ lemon
• 4 oz. butter
• 4 oz. rice
• 4 small ripe tomatoes
• 1 pint rich stock
• salt
• pepper
• bread-crumbs
• frying-fat
• parsley
• fried bread croutons

Method

1. 1

   Shred veal, soak bread in milk, pound meat with eggs and sauce.

2. 2

   Drain bread, mix, season, and sieve.

3. 3

   Wash rice, cook, and drain.

4. 4

   Fry bacon, add rice, cover with stock, and cook gently.

5. 5

   Toss tomatoes in butter, season, and strain.

6. 6

   Shape quenelles, poach, dip in egg and breadcrumbs, fry.

7. 7

   Fill a buttered mold with rice, unmold, arrange quenelles, and pour sauce around.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 248. The excerpt below is the record exactly as published.

Quenelles tie Venn d lit Tyrolienne.—% lb. lean veal, 6 oz. soft bread, \ pint milk, 8 whole and 2 yolks of eggs, a couple of tablespoonfuls white sauce ( bechamel , No. 202, or veloutee, No. 206), 3 to 4 oz. lean bacon, ^ lemon, 4 oz. butter, 4 oz. rice, 4 small ripe tomatoes, 1 pint rich stock, salt, pepper, bread-crumbs, frying-fat, parsley , fried bread croutons

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