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
• season with salt and pepper

Method

1. 1

   Brown butter and flour, add cheese and broth, mix with egg yolks, cool, shape into quenelles, poach in broth, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 19. The excerpt below is the record exactly as published.

season with salt and pepper, boil, and pour it into a soup- tureen with crotitons fried in butter. 65. MOCK TURTLE SOUP. Bone and blanch for ten minutes the half of a calf's head (which must be fresh and young) ; put it in a large stewpan or stock-pot with a good slice of ham cut in dice, about two pounds of leg of veal, two carrots, two turnips, two leeks, half a head of celery, an onion with two cloves stuck in it, two shalots and a *^ bouquet garni,'' as well as a bay-leaf ; add three quarts of cold broth and boil. Skim properly, and boil for about two hours, or until the calf's head is well cooked and made tender; then strain the PRACTICAL HOUSEHOLD COOKERY. 43 broth into a stewpan, put the calf's head apart on a dish, and let the broth boil. Meantime brown two ounces of flour with one ounce of butter in a small stewpan; stir well with a wooden spoon, and when of a dark-brown colour pour gradually over it a quart of the boiling broth, stirring the while ; and when properly mixed pour it heuck with the other broth, stir it well, and boil for a few minutes longer ; skim off all the fat and scum ; add two glasses of sherry, the juice of a lemon, salt and pepper to taste. Cut part of the calf's head into small dice, put these into a soup-tureen, pour the soup over it, and serve. This soup is also made clear; in that case no flour is needed. In other respects, proceed as above ; but especial care should be paid to the clarifying of the broth before serving. 66. OX-TAIL SOUP. Cut at the different joints two ox-tails, so that the pieces are as nearly as possible of the same size ; soak them after- wards in cold salt water for about an hour or two to remove the blood, then wipe the pieces with a cloth and fry them in a stewpan with two ounces of butter to a nice brown ; after which, add two quarts of stock, an onion with two cloves, and a ^'bouquet gamL" Boil, skim, and simmer for three or four hours, or until the pieces of ox-tail are well cooked. Meantime cut a caiTot and a turnip in small dice, shred an onion very flne, fry these in a stewpan with one ounce of butter till nicely browned, then moisten with a little broth, and simmer till well done. When the pieces of ox-tail are properly cooked skim off the fat, and pour the meat and broth into the soup-tureen with the vegetables cooked apart This can also be made thick by adding flour prepared in the same way as mock turtle (No. 65). 44 PRACTICAL HOUSEHOLD COOKERY. 67. HARE SOUP A LA SUSINOISE. Cut in dice of mediuni size the fillet as well as the most fleshy and tender part of a hare, cook it in a quart of good broth, and when done strain the broth through a fine sieve ; put it back into the stewpan ; add more broth, if required, and boil. Meantime put the pieces of hare into a soup- tui-een with four spoonfuls of big haricot beans, one turnip, one carrot, the heart of a small cabbage, and half a head of celery all shred fine, well cooked, and soaked in game gravy ; pour the boiling broth over, and serve. 6& HARE SOUP (ENGUSH STYLE). Cut in small parts the half of a hare ; fry the pieces in a stewpan with three ounces of fat bacon cut in dice, and the same quantity of butter; when the pieces of hare are browned let them get cold in the stewpan ; then add two tablespoonfuls of flour, half a bottle of claret, one quart of broth, a small " bouquet garni," one dozen small button mushrooms, an onion, a little cayenne, two cloves, a little grated nutmeg, and salt to taste. Boil, skim, and simmer for about an hour ; after which, take the pieces of hare out, bone them, put the meat back into a clean stewpan with a dozen small quenelles of chicken ; strain the broth in which the hare was cooked over the meat and quenelles, add some more hot broth if required, boil, and serve. 69. RICE QUENELLES SOUP. Prepai*e a good risotto (see Risotto) with four ounces of rice ; lay it on a dish to get cold. Meanwhile take half a pound of chicken breast or lean fillet of veal and two ounces of either chicken or calf s liver ; hash this fine and brown it PRACTICAL HOUSEHOLD COOKERY. 45 well in a stewpan, with two ounces of butter ; then pound it in a mortar with the risotto; mix the contents well together with three whisked eggs, a little grated nutmeg, and salt to taste; pass the lot through a sieve into an earthenware pan, moisten with a little boiling broth or water, stir till nicely soft and firm; if too thick add a little bechamel, or if too clear the yolks of a few eggs ; mix well ; then take a teaspoon in each hand, and with them shape the compound into small quenelles, put them in a buttered saute-pan, and ten minutes before serving pour over tbem a quart of boiling broth, boil for six or eight minutes before pouring it into a soup- tureen, and serve. 70. VEGETABLE QUENELLES SOUP. Boil three pints of green peas in plenty of salt water and a little mint ; when well cooked strain the water, put the peas in a stewpan, and mix them well with an ounce of fresh butter, a spoonful of Bechamel sauce, a little grated cheese and nutmeg, and salt to taste. Let it get cold ; then proceed to make a dozen quenelles as in No. 69, boil these in the same way, and serve. By the same process, quenelles can be made with lentils, white haricot beans, and carrots. 71. POTATO QUENELLES SOUP. Pound in a mortar six ounces of cold potato pur(!e with the boned meat of half a cooked fowl ; add salt to taste, a little grated cheese and nutmeg, two eggf^, and the yolks of two more; mix these well together, and pass it through a sieve. Having thus a thick puree, turn it into small quenelles, poach these in a quart of boiling broth for fifteen minutes, and sen^e. 46 PRACTICAL HOUSEHOLD COOKERY. 72. GAME OR CHICKEN QUENELLES SOUP. These quenelles are prepared with either game or fowl stuffing (see Stuffing), and when made, boil them, as above in a quart of good broth, and serve. 78. VENITLAil QUENELLES SOUP. \Brown 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

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