The Poaching of Spoon-moulded Quenelles.—When all the
balls have been moulded, place the tray on the side of the
stove and pour enough boiling, salted water over them to
moisten them abundantly. Leave them to poach, and from
time to time move the tray; then, when they have swollen suffi-
ciently and seem soft and firm to the touch, drain them. If
they are to be used at once they should be placed directly in the
sauce. If they have been prepared in advance, it would be
well to cool them as directed under rolled quenelles.
3. To Form Quenelles with a Piping-bag.—This process
is especially recommended for small, fine, and light forcemeat
balls intended for soup garnish. For, besides being extremely
quick, it allows of making them in any desirable size or shape.
Butter a tray or a sautépan, and leave to cool. Put the
forcemeat into a bag fitted with a pipe at its narrowest end.
The pipe may be grooved or smooth, and its size must be in
accordance with that intended for the proposed balls. Now
squeeze out the latter, proceeding in the usual way and laying
them very closely.
The Poaching of Quenelles made by the above Process,
with ordinary or Mousseline Forcemeat.—These quenelles are
poached in exactly the same way as the spoon-moulded ones.
The Poaching of Godiveau Quenelles made with a
Piping-bag.—These quenelles or balls are laid on a piece of
fine, buttered paper, which in its turn is placed upon a buttered
tray. The godiveau must not be too stiff, and the balls are
laid by means of the piping-bag side by side and slightly
touching one another. When the tray is covered push it into
a very moderate oven for a few minutes. The balls are poached
86 GUIDE TO MODERN COOKERY
when a thin dew of grease may be seen to glisten on their
surfaces. On the appearance of this dew withdraw them from
the oven and overturn the tray, carefully, upon a marble slab,
taking care that the tray does not press at all upon the balls,
lest it crush them. When the latter are nearly cold the paper
which covers them is taken off with caution, and all that
remains to be done is to put them carefully away on a dish
until they are wanted.
4. To Mould Forcemeat with the Fingers.—This excellent
process is aS expedient as that of the bag, and it produces
beautifully shaped balls. Place on the edge of a table, in front
of one, a saucepan three-quarters full of boiling, salted water,
the handle of the receptacle being turned to the far side. Now
take a piece of string one yard in length, double it over, and
tie the free ends to a weight of two Ibs., letting the two strands
twist round each other.
This done, there should be a loop at the top of the string.
Put this loop round the handle of the saucepan, and draw
the string diametrically across the latter, letting the weight pull
the string tightly down on the side opposite to the handle.
When this has been effected the operator, with his left hand,
takes some of the forcemeat, smoothening it with a spoon,
and, placing the spoon near the string with his right, first
finger, he removes from its extremity a portion of the prepara-
tion about equal to the intended size of the balls. This portion
of the forcemeat remaining suspended on his first finger, the
operator now scrapes the latter across the string, and the ball
falls beneath into the saucepan containing the water. When
all the stuffing has been moulded in this way the saucepan is
placed on the fire to complete the poaching of the balls, and
the precautions indicated in the preceding processes are ob-
served.
CHAPTER VIII
THE VARIOUS GARNISHES FOR SOUPS.
ROYALES.
206—ORDINARY ROYALE
✪ Ordinary Royale
Page 54 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Poaching of Spoon-moulded Quenelles.—When all the balls have been moulded, place the tray on the side of the stove and pour enough boiling, salted water over them to moisten them abundantly. Leave them to poach, and from time to time move the tray; then, when they have swollen sufficiently and seem soft and firm to the touch, drain them. If they are to be used at once they should be placed directly in the sauce. If they have been prepared in advance, it would be well to cool them as directed under rolled quenelles.
3. To Form Quenelles with a Piping-bag.—This process is especially recommended for small, fine, and light forcemeat balls intended for soup garnish. For, besides being extremely quick, it allows of making them in any desirable size or shape.
Butter a tray or a sautépan, and leave to cool. Put the forcemeat into a bag fitted with a pipe at its narrowest end. The pipe may be grooved or smooth, and its size must be in accordance with that intended for the proposed balls. Now squeeze out the latter, proceeding in the usual way and laying them very closely.
The Poaching of Quenelles made by the above Process, with ordinary or Mousseline Forcemeat.—These quenelles are poached in exactly the same way as the spoon-moulded ones.
The Poaching of Godiveau Quenelles made with a Piping-bag.—These quenelles or balls are laid on a piece of fine, buttered paper, which in its turn is placed upon a buttered tray. The godiveau must not be too stiff, and the balls are laid by means of the piping-bag side by side and slightly touching one another. When the tray is covered push it into a very moderate oven for a few minutes. The balls are poached
when a thin dew of grease may be seen to glisten on their surfaces. On the appearance of this dew withdraw them from the oven and overturn the tray, carefully, upon a marble slab, taking care that the tray does not press at all upon the balls, lest it crush them. When the latter are nearly cold the paper which covers them is taken off with caution, and all that remains to be done is to put them carefully away on a dish until they are wanted.
4. To Mould Forcemeat with the Fingers.—This excellent process is aS expedient as that of the bag, and it produces beautifully shaped balls. Place on the edge of a table, in front of one, a saucepan three-quarters full of boiling, salted water, the handle of the receptacle being turned to the far side. Now take a piece of string one yard in length, double it over, and tie the free ends to a weight of two Ibs., letting the two strands twist round each other.
This done, there should be a loop at the top of the string. Put this loop round the handle of the saucepan, and draw the string diametrically across the latter, letting the weight pull the string tightly down on the side opposite to the handle. When this has been effected the operator, with his left hand, takes some of the forcemeat, smoothening it with a spoon, and, placing the spoon near the string with his right, first finger, he removes from its extremity a portion of the preparation about equal to the intended size of the balls. This portion of the forcemeat remaining suspended on his first finger, the operator now scrapes the latter across the string, and the ball falls beneath into the saucepan containing the water. When all the stuffing has been moulded in this way the saucepan is placed on the fire to complete the poaching of the balls, and the precautions indicated in the preceding processes are observed.
CHAPTER VIII THE VARIOUS GARNISHES FOR SOUPS.
ROYALES. 206—ORDINARY ROYALE
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Ordinary Royale