Quinelles of Veal

Ingredients

• One pound of filet of veal
• two ounces of butter
• two ounces of flour
• one-half pint of second stock
• two eggs
• one gill of cream
• one teaspoonful of lemon juice
• one-half teaspoonful of salt
• one-half teaspoonful of white pepper

Method

1. 1

   Mix butter and flour in a saucepan, add stock, boil for two minutes, then cool.

2. 2

   Chop veal finely, pound in a mortar, and rub through a sieve.

3. 3

   Mix cooled mixture with veal and eggs, season.

4. 4

   Form into quinelles using spoons, poach in boiling water for ten minutes.

5. 5

   Prepare sauce with remaining butter, flour, stock, cream, and lemon juice.

6. 6

   Serve quinelles arranged on a dish with sauce around them.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 40. The excerpt below is the record exactly as published.

Quinelles of VeaL — One pound of filet of veal, two ounces of butter, two ounces of flour, one-half pint of second stock, two eggs, one gill of cream, one tea- spoonful of lemon juice, one-half teaspoonful of salt, one- half teaspoonful of white pepper

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