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Veal Quenelles

Name: Veal Quenelles
Yield: 3 servings
Ingredients: One pound of clear veal; one cupful of white sauce; six table-spoonfuls of butter; one cupful of bread crumbs; one ot milk; four eggs; salt, pepper; a slight grating of nutmeg; the juice of half a lemon

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 87. The excerpt below is the record exactly as published.

Veal Quenelles. One pound of clear veal, one cupful of white sauce, six table-spoonfuls of butter, one cupful of bread crumbs, one ot milk, four eggs, salt, pepper, a slight grating of nutmeg and the juice of half a lemon

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