Veal Quenelles
From Cassell's dictionary of cookery, 1892
Serves 1
The more the forcemeat is pounded, the better it will be.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2163. The excerpt below is the record exactly as published.
Veal Quenelles (an entree). — Take a slice of lean veal from tlie leg, cut it in long thin slices, and scrape it with a knife till nothing but the fibre remains. Put it in a mortar, pound for ten minutes, then pass it through a wire sieve upon a plate. Put back in a mortar six ounces of the veal thus prepared, also four ounces of panada, and three ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.