Cassell's dictionary of cookery

It •will keep for a day or two. Quenelles, Forcemeat of (another way). — Sec Forcemeat of Quenelles. Quenelles, German. — Various recipes are given in this book for the German klosse, which are a kind of quenelles. They are made both sweet and savoury. When sweet, they arc served with sugar and sauce ; when savoury, they are either served in soups or as a garnish for dishes, or piled high on a dish with vegetables. The following are made with Hour, and may either be used as a garnish, served with vegetables, or, after being poached, may be dipped into clarified butter, and afterwards into egg and bread-crumbs, and fried till they are lightly browned, then drained, and served hot on a neatly -folded napkin: — Put a quarter of a pound of butter into a saucepan, with three small cupfuls of milk. When the liquor rises in the pan, stir six ounces of flour quickly into it, add a little salt, pepper, and nutmeg, and stir the paste briskly till it leaves the sides of the saucepan with the spoon. Turn it out, and add gradually three whole eggs and a little grated parmesan. ]\Iould the quenelles in the usual way, and let them simmer gently until they are done through. The water or gravy in which these quenelles are poached should not be allowed to boil at all, or the balls will break. Time to simmer, according to size. Probable cost, lOd. for this quantity. Quenelles, Lobster (for Fish Soups).— Take the meat, pith, coral, and spawn of a small hen lobster, and pound it to a paste. Mix with it two table-spoonfuls of finely-grated bread-crumbs and three ounces of butter. Season the forcemeat with a tea-spoonful of anchovj', a little salt, nutmeg, and cayenne, and moisten with the yolks of two eggs and the white of one. Test a little piece, to bo sure that it is properly seasoned and firm, and if necessary, add the yolk of another egg. Would the forcemeat into small quenelles, and brown these in hot fat, or poach them in boiling water. They may be served with fish, soup, or, with good gravy poured over them, as a breakfast or supper dish. Time to fry, according to size. Probable cost of lobster. Is. to 2s. Quenelles, Moulding of. — Take a spoon of the size it is wished the quenelles should be, till it with the forcemeat, and smooth the surface with a knife which has been dipped in hot water. Dip another spoon of the same size into hot water, and with it slip the meat out of the first spoon, put it into a buttered dish, and proceed with another quenelle. When as many are made as are required, slip the balls from the dish into a saucepan of water lightly salted, and let them boil until firm. Quenelles of Cod, Salmon, fee- Take the skin from a thick slice of salmon or cod, scrape the flesh with a spoon, and rub it tlirough a wire sieve upon a dish. Pound six ounces of the fish thus prepared, with three ounces of butter, and four ounces of panada; season with salt and cayenne, and then add, gradually, one whole egg, and the yolks of two others. Pound the mixture again, and put it on ice or in a cool place till it is wanted. Any kind of fish forcemeat may be made in the same way.