Rabbit, Quenelles of

Ingredients

• Cut the meat from a rabbit
• crumb of two French rolls
• a slice of butter
• half a tea-spoonful of grated lemon-rind
• half a shallot finely minced
• a pinch of jjowdered thyme
• a tea-spoonful of chopped parsley
• a little pepper
• a little salt
• Six ounces of the pounded rabbit
• three ounces of butter
• four ounces of panada
• a table-spoonful of white sauce
• two whole eggs
• the yolk of one

Method

1. 1

   Pound and rub the rabbit meat through a sieve.

2. 2

   Soak the bread, squeeze it dry, and chop the mushrooms.

3. 3

   Steam the mushrooms with butter, lemon rind, shallot, thyme, parsley, pepper, and salt.

4. 4

   Mix with the soaked bread and stir until it forms a smooth paste.

5. 5

   Combine with pounded rabbit, butter, panada, white sauce, and eggs.

6. 6

   Form quenelles and poach in boiling water for about ten minutes.

7. 7

   Serve hot with white or mushroom sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1447. The excerpt below is the record exactly as published.

Rabbit, Quenelles of.— Cut the meat from a rabbit, free it from skin and sinew, scrape it with a knife, pound it, and rub it through a wire sieve. Soak the crumb of two French rolls in lukewarm water, and when it is quite soft squeeze it dry in a cloth. Chop three or four mushrooms till small, and put them in a clean saucepan with a slice of butter, half a tea-spoonful of grated lemon-rind, half a shallot finely minced, a pinch of jjowdered thyme, a tea-spoonful of chopped parsley, and a little pepper and salt. Let these steam gently for three or four minutes, mix with them the soaked bread, and stir the mixture over the fire till it ceases to adhere to the stewpan and forms a smooth paste. Place the ingredients in a mortar in the following proportions : — Six ounces of the pounded rabbit to three ounces of butter and four ounces of panada. Pound all thoroughly for several minutes, and add a table-spoonful of white sauce, two whole eggs, and the yolk of one

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