about a quarter of a pound of lean white veal,
cut it into long slices, and scrape it with a
knife till nothing but the fibre remains. Pound
this to a smooth paste, and rub it through a
wire sieve upon a plate. Make it into a ball,
and take its bulk, not its weight, in panada {sec
Panada) and calf's udder. Many cooks sub-
stitute fresh butter for the udder : when it is
used a smaller proportion will be required.
Pound these ingredients, and press them
through a sieve, first separately and afterwards
together; season the forcemeat with salt, pepper,
and gi-ated nutmeg, and add, gradually, the
yolks of two and the white of one egg. After
pounding the ingredients together, pass the
whole again through a sieve, and before poach-
ing the quenelles, test a little piece of the
forcemeat by throwing it into boiling water.
If, when it is taken out, it is not sufficiently
firm, add the yolk of another egg. Mould it
in balls of any size that may be preferred.
Poach these in boiling water until they are
sufficiently hard, drain them, when done enough,
put them into the tureen, and pour the soup
gently over them. The quenelles may be made
as small as marbles or as large as eggs; the
former size is generally preferred for soup.
Time to poach, from six to fifteen minutes,
according to size. Probable cost, Is. 3d. for
this quantity. Sufficient for a large tureen
of soup.
Quenelles for White and Clear
Soups. — Melt an ounce of butter in a stew-
pan over a gentle fire. Beat it up with a little
flour and some thick cream, as much as will
make a smooth paste. Add two ounces of
boiled macaroni, two ounces of grated pai-mesan,
and a little salt, pepper, and grated nutmeg✪ Quenelles.
Beat the mixture over the fire until it is smooth
and firm, and leaves the sides of the saucepan
with the spoon. IMould it into quenelles with
a tea-spoon which has been dipped in hot water,
and poach these in boiling gravy till they are
done through. Lift them out with a skimmer,
and put them into the tureen with the soup.
QUE
(677)
QUE
Time, three minutes to poach the quenelles.
Sufficient for a small tureen of soup.
Quenelles, Forcemeat of. — Quenelle
forcemeat is made by mixini^ meat, poultry,
game, or fish with an equal quantity in bulk of
panada and calf's udder: it must be remem-
bered that each ingredient must be pounded
and passed through a sieve by itself, and after-
wards all must be pounded together, and to-
gether passed through the sieve. The prepara-
tion of the udder is a troublesome and tedious
process, besides which the udder cannot always
be procured. Therefore fresh butter is fre-
quently substituted for it ; and when this is the
case the following proportions may be followed :
they wiU be found to make good forcemeat,
whether meat, poultry, game, or fish is used : —
Take half a pound of meat properly prepared,
a quarter of a pound of panada {sec Panada),
and three ounces of fresh butter. Pound these
together, with a little salt, cayenne, and mace,
if the panada is not already seasoned. A Uttlc
anchovy may be added for fish quenelles. Jli.x;
in gi-adually a table-spoonful of good white
sauce, and the yolks of two and the white of
one egg. Test the forcemeat as directed in the
preceding recipes [see Quenelles, &c.), and, if
required, add a little more seasoning or the
yolk of another egg : keep the preparation in
a cool place or upon ice until it is wanted.✪ Quenelles, Forcemeat of
Page 1417 · 2 recipe records on this page
Presented as published in 1892. 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
about a quarter of a pound of lean white veal, cut it into long slices, and scrape it with a knife till nothing but the fibre remains. Pound this to a smooth paste, and rub it through a wire sieve upon a plate. Make it into a ball, and take its bulk, not its weight, in panada {sec Panada) and calf's udder. Many cooks substitute fresh butter for the udder : when it is used a smaller proportion will be required. Pound these ingredients, and press them through a sieve, first separately and afterwards together; season the forcemeat with salt, pepper, and grated nutmeg, and add, gradually, the yolks of two and the white of one egg. After pounding the ingredients together, pass the whole again through a sieve, and before poaching the quenelles, test a little piece of the forcemeat by throwing it into boiling water. If, when it is taken out, it is not sufficiently firm, add the yolk of another egg. Mould it in balls of any size that may be preferred. Poach these in boiling water until they are sufficiently hard, drain them, when done enough, put them into the tureen, and pour the soup gently over them. The quenelles may be made as small as marbles or as large as eggs; the former size is generally preferred for soup. Time to poach, from six to fifteen minutes, according to size. Probable cost, Is. 3d. for this quantity. Sufficient for a large tureen of soup.
Quenelles for White and Clear Soups. — Melt an ounce of butter in a stewpan over a gentle fire. Beat it up with a little flour and some thick cream, as much as will make a smooth paste. Add two ounces of boiled macaroni, two ounces of grated parmesan, and a little salt, pepper, and grated nutmeg. Beat the mixture over the fire until it is smooth and firm, and leaves the sides of the saucepan with the spoon. Mould it into quenelles with a tea-spoon which has been dipped in hot water, and poach these in boiling gravy till they are done through. Lift them out with a skimmer, and put them into the tureen with the soup.
QUE
(677)
QUE
Time, three minutes to poach the quenelles. Sufficient for a small tureen of soup.
Quenelles, Forcemeat of. — Quenelle forcemeat is made by mixing meat, poultry, game, or fish with an equal quantity in bulk of panada and calf's udder: it must be remembered that each ingredient must be pounded and passed through a sieve by itself, and afterwards all must be pounded together, and together passed through the sieve. The preparation of the udder is a troublesome and tedious process, besides which the udder cannot always be procured. Therefore fresh butter is frequently substituted for it ; and when this is the case the following proportions may be followed : they wiU be found to make good forcemeat, whether meat, poultry, game, or fish is used : — Take half a pound of meat properly prepared, a quarter of a pound of panada {sec Panada), and three ounces of fresh butter. Pound these together, with a little salt, cayenne, and mace, if the panada is not already seasoned. A Little anchovy may be added for fish quenelles. Mix in gradually a table-spoonful of good white sauce, and the yolks of two and the white of one egg. Test the forcemeat as directed in the preceding recipes [see Quenelles, &c.), and, if required, add a little more seasoning or the yolk of another egg : keep the preparation in a cool place or upon ice until it is wanted.
Records on this page
QuenellesQuenelles, Forcemeat of