Whiting Quenelles
From Cookery and housekeeping, 1882
Serves 4
If available, color the sauce with lobster coral.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 48. The excerpt below is the record exactly as published.
Whiting Quenelles. Take i lb. fillet of whiting and rub it through a tamis ; add \ lb. butter, \ lb. panada ; season with pepper and salt ; beat up two eggs and mix in, and also some fish broth
Cook this with the app: pantry check, scaling, and the assistant.