Whiting Quenelles
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with fish sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2278. The excerpt below is the record exactly as published.
Whiting Quenelles. — Prepare some whiting forcemeat, and keep it upon ice till required {see Whiting Forcemeat). Take two spoons of the size it is intended the queneUes should be, and fill one of them with the forcemeat. Dip the other spoon into boil- ing water, remove the quenelle with it, and put it in a buttered saucepan. Repeat until there are as many queneUes as are desired. Pour over them some stock
Cook this with the app: pantry check, scaling, and the assistant.