Take six ounces of veal free from fat and skin, cut it into dice and
put it into a saucepan with two ounces of butter, a large teaspoonful
of parsley finely minced, half as much thyme, salt, and grated lemon-
rind, and a sufficient seasoning of nutmeg, cayenne, and mace, to
flavour it pleasantly. Stew these very gently from twelve to fifteen
minutes, then lift out the veal and put into the saucepan two ounces
of bread-crumbs; let them simmer until they have absorbed the
gravy yielded by the meat ; keep them stirred until they are as dry
as possible ; beat the yolk of an egg to them while they are hot, and
set them aside to cool. Mince and pound the real, add the bread to
it as soon as it is cold, beat them well together, with an ounce and a
half of fresh butter, and two of the finest bacon, quite freed from rust,
and scraped clear of skin and fibre; put to them the yolks of two
small eggs and mix them well ; then take the forcemeat from the
mortar, and set it in a very cool place until it is wanted for use.
Yeal, 6 oz. ; butter, 2 oz. ; minced parsley, 1 teaspoonful ; thyme,
salt, and lemon-peel, each \ teaspoonful ; little nutmeg✪ French Forcemeat, cayenne, and
mace: 12 to 15 minutes. Bread-crumbs, 2 oz. ; butter, 1-i- oz. ;
rasped bacon, 2 oz. ; yolk of eggs, 2 to 3.
Obs. — AVhen this forcemeat is intended to fill boned fowls, the
livers of two or three boiled for four minutes, or stewed with the veal
for the same length of time, then minced and pounded with the othei
ingredients, will be found a great improvement; and, if mushreoms
can be procured, two tablespoonsful of them chopped small, should
be stewed and beaten with it also. A small portion of the best end of
the neck will afford the quantity of lean required for this receipt, and
the remains of it will make excellent gravy.
NO. 17. FRENCH FORCEMEAT CALLED QUENELLES.
This is a peculiarly light and delicate kind of forcemeat, which by
good Trench cooks is compounded with exceeding care. It is served
164
MODERN COOKERY.
[chap. viii.
abroad in a variety of forms, and is made of very finely-grained white
veal, or of the undressed flesh of poultry, or of rabbits, rasped quite
free from sinew, then chopped and pounded to the finest paste, first
by itself, and afterwards with an equal quantity of boiled calf’s udder
or of butter, and of panada, which is but another name for bread
soaked in cream or gravy and then dried over the fire until it forms a
sort of paste. As the three ingredients should be equal in volume ,
not in weight, they are each rolled into a separate ball before they
are mixed, that their size may be determined by the eye. When the
fat of the fillet of veal (which in England is not often divided for
sale, as it is in France) is not to be procured, a rather less proportion
of butter will serve in its stead. The following will be found a very
good, and not a troublesome receipt for veal forcemeat of this kind
Page 165 · 1 recipe record on this page
Presented as published in 1884. 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
Take six ounces of veal free from fat and skin, cut it into dice and put it into a saucepan with two ounces of butter, a large teaspoonful of parsley finely minced, half as much thyme, salt, and grated lemonrind, and a sufficient seasoning of nutmeg, cayenne, and mace, to flavour it pleasantly. Stew these very gently from twelve to fifteen minutes, then lift out the veal and put into the saucepan two ounces of bread-crumbs; let them simmer until they have absorbed the gravy yielded by the meat ; keep them stirred until they are as dry as possible ; beat the yolk of an egg to them while they are hot, and set them aside to cool. Mince and pound the veal, add the bread to it as soon as it is cold, beat them well together, with an ounce and a half of fresh butter, and two of the finest bacon, quite freed from rust, and scraped clear of skin and fibre; put to them the yolks of two small eggs and mix them well ; then take the forcemeat from the mortar, and set it in a very cool place until it is wanted for use.
Veal, 6 oz. ; butter, 2 oz. ; minced parsley, 1 teaspoonful ; thyme, salt, and lemon-peel, each \ teaspoonful ; little nutmeg, cayenne, and mace: 12 to 15 minutes. Bread-crumbs, 2 oz. ; butter, 1-i- oz. ; rasped bacon, 2 oz. ; yolk of eggs, 2 to 3.
Obs. — AVhen this forcemeat is intended to fill boned fowls, the livers of two or three boiled for four minutes, or stewed with the veal for the same length of time, then minced and pounded with the other ingredients, will be found a great improvement; and, if mushrooms can be procured, two tablespoonsful of them chopped small, should be stewed and beaten with it also. A small portion of the best end of the neck will afford the quantity of lean required for this receipt, and the remains of it will make excellent gravy.
NO. 17. FRENCH FORCEMEAT CALLED QUENELLES.
This is a peculiarly light and delicate kind of forcemeat, which by good French cooks is compounded with exceeding care. It is served
[chap. viii.
abroad in a variety of forms, and is made of very finely-grained white veal, or of the undressed flesh of poultry, or of rabbits, rasped quite free from sinew, then chopped and pounded to the finest paste, first by itself, and afterwards with an equal quantity of boiled calf’s udder or of butter, and of panada, which is but another name for bread soaked in cream or gravy and then dried over the fire until it forms a sort of paste. As the three ingredients should be equal in volume , not in weight, they are each rolled into a separate ball before they are mixed, that their size may be determined by the eye. When the fat of the fillet of veal (which in England is not often divided for sale, as it is in France) is not to be procured, a rather less proportion of butter will serve in its stead. The following will be found a very good, and not a troublesome receipt for veal forcemeat of this kind
Records on this page
French Forcemeat