Semolina Quenelles
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Semolina Quenelles. Stir four eggs, five ounces of semolina, a grate of nutmeg, a pinch of salt, and five ounces of fresh 54 PUDDINGS AND PASTRY butter all together. Take a dessertspoonful at a time of this paste and poach in boiling water, when the quenelles will be ready for use ; dust castor sugar over and serve red-currant jelly sauce round. Snow Rice Cream. Put into a stew-pan four ounces of ground rice, two ounces of sugar, a few drops of essence of ratafia, or any other essence, with two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.