VoI-au-Vent aux Quenelles de Veau
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.
VoI-au-Vent aux Quenelles de Veau. (Vol-au-Vent ol Veal Quenelles.) Prepare and bake a vol-au-vent crust using i lb. of puff paste, when baked remove the lid, scoop out some of the soft inside portion and keep hot. Mince and pound in a mortar i lb. lean veal, adding 2 eggs and | gill cream. Season with salt, pepper and nutmeg. When smooth enough rub through a fine sieve and make up the mixture into very small quenelles by means of a tea or dessert-spoon. Poach them in stock or salted water, drain and heat up in a rich white sauce. Fill the vol-au-vent crust with this, cover with its lid and dish up. XIV MOUSSE DE CHAPON, BELLE HELENE. (p. II9.) ZEPHIRES DE RIS d'aGNEAU HARLEQUIN. {p. 28.) Entrees of Veal. 'J'J Timbale de Veau h la Cardinal. (Veal Timbale, Cardinal Style.) ij lb. lean veal, salt and pepper
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