Venetian Quenelles Soup

Ingredients

• two ounces of fresh butter
• a similar quantity of flour
• one ounce of grated cheese
• a gill of good broth
• the yolks of six eggs
• a quart of boiling broth
• season with salt and pepper

Method

1. 1

   In a stewpan, melt the butter and flour together, then add the grated cheese and broth, stirring to form a paste.

2. 2

   Remove from heat, mix in the egg yolks, and let cool.

3. 3

   Shape into quenelles and poach in boiling broth for 15 minutes.

4. 4

   Season and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 21. The excerpt below is the record exactly as published.

VENITDLN QUENELLES SOUP. vBrown in a stewpan with two ounces of fresh butter, a similar quantity of flour, then add one ounce of grated cheese and a gill of good broth; work the contents to a paste (on the fire) with a wooden . spoon, then draw the stewpan away from the fire, add the yolks of six eggs, stir again till well mixed, and let it get cold ; then make the quenelles as before ; poach them in a quart of boiling broth for a quarter of an hour, season with salt and pepper

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