Soyer Pike Quenelles or Souffles

Ingredients

• Half a pound of pike flesh free of bone and skin
• one and a half ounces of salt
• a teaspoonful of white pepper
• a good pinch of cayenne
• half a small nutmeg, grated
• one ounce of butter
• half a pound of panades
• one and a half pounds of beef suet
• the whole of a raw egg
• a good handful of salt

Method

1. 1

   Pound pike flesh with salt, white pepper, cayenne, nutmeg, and butter for half an hour.

2. 2

   Introduce panades and pass through a fine sieve.

3. 3

   Melt beef suet in a bain marie, strain, and whisk until foamy.

4. 4

   Mix with the pike mixture, adding raw egg until smooth.

5. 5

   Roll into small sausages and cook in boiling salted water until they rise.

6. 6

   Serve warm.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 54. The excerpt below is the record exactly as published.

Soyer Pike Quenelles or Souffles. This method of employing the fish called pike or jack is unique. My grandfather was the inventor of this method, which is specially good for people suffering from dyspepsia, or delicate digestions. Method. — Half a pound of pike flesh free of bone and skin. Place in a mortar with one and a half ounces of salt, a tea- spoonful of white pepper, a good pinch of cayenne, half a small nutmeg, grated, one ounce of butter. Pound together for half an hour. Now introduce half a pound of panades. Pass through a hair sieve, or very fine wire sieve. Place all in a clear mortar and pound for five minutes. Previous to this, prepare one and a half pounds of beef 76 STANDARD COOKERY. suet chopped fine without adding flour, and melt it in a double saucepan or bain marie, by quietly simmering (not boiling), taking care that no water touches it. Strain through muslin into a large bowl; when nearly cold whisk continuously until it is foamy like a beaten egg. Introduce this in three portions, one at a time, into the mortar mentioned above. Do this quickly, each time breaking in the whole of a raw egg, until the whole is perfectly smooth. As a means for securing a diversity and improvement a little chopped parsley, truffles, or mushrooms, according to taste can be introduced at this stage. Sprinkle a board heavily with flour and pour contents of the mortar on to this. Now roll flour and mixture into the size and shape of small sausages. Have ready a large stewpan with one gallon of boiling water, into which a good handful of salt

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