Quenelles of Game. — Take the remains
of cold game or poultry, carefully remove
the skin, bone, and sinew, then mince and
pound the meat, and prepare the quenelles
according to the recipe already given for
quenelle forcemeat. If this method is con-
sidered too troublesome, adoj^t the following : —
ilince a pound of the meat finely, and pound it
in a mortar, with three ounces of butter, a
little pepper, salt, and grated nutmeg, and six
or eight button mushrooms chopped small.
Soak the crumb of a French roll in gravy, and
squeeze the moistirre from it. Put it into a
stewpan with as much gravy as it will absorb✪ Quenelles of Game,
and stir it over a clear fire till it forms a smooth,
mass and leaves the side of the saucepan with
the spoon, ilix with it the unbeaten yolk of an
egg, and set it aside to cool, then pound it with
the other ingredients till all are thoroughly
blended. Leave the preparation in a cool place
or on ice for an hour or two, mould it into balls,
dip these in egg and bread-crumb, and fiy
in hot fat till they are brightly browned.
Drain on blotting-paper, and serve on a hot
dish, with good brown sauce or mushroom
sauce poured over them. Time to fry, about
ten minu{;es.
Quenelles of Game (another way).—
Pick the meat from the remains of cold game,
and carefully remove the skin, bone, and sinew.
Cut it small, and put half a pound of it into
a moriar, with a tea-spoonful of flour, an
oimce of butter, haK an ounce of fat bacon, and
a little salt, pepper, and grated nutmeg.
Pound the mixture to a smooth paste, and bind
it together with the unbeaten yolk of an egg.
ilould into balls in the usual way, and boil
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those gently in a little gravy till they are done
through. Drain, and serve piled high on a
hot dish, with mushroom sauce poured round
them. Time to boil, about a quarter of an
hour.
Quenelles of Grouse.— Gut the meat
from the remains of dressed grouse. Eemove
the skin and sinew, and pound the flesh in a
mortar until it can be rubbed through a coarse
sieve. To every pound of meat add half a
pound of bread-crumb, soaked in milk and
drained, one ounce of fat bacon, two ounces
of butter, half a tea-spoonful of salt, the same
of pepper, the eighth of a grated nutmeg,
and the well-beaten yolks of two eggs✪ Quenelles of Grouse. When
these ingredients are well mixed, pound them
again all together ; then add the whites of the
eggs, beaten to a firm froth. Divide the mix-
ture into small quantities. Form these as
nearly as possible of the size and shape of an
egg; poach them in boiling stock, di-ain well,
and serve in a dish, with some nicely-flavoured
gravy, made with the bones and ti-immings of
the grouse, and thickened with arrowroot.
Quenelles, when well made, are considered a
delicacy. They should be light and spongy ;
and it is a good plan to try one ball first before
cooking the whole. If not sufiiciently firm, add
another egg ; if too much so, add a few di-ops of
water. Quenelles are sometimes put into buttered
cups, boiled, and turned out when done enough.
Stewed mushrooms may be sent to table with
them. Time, a quarter of an hour to poach.
Probable cost, exclusive of the cold meat, 8d.
Sufficient for five or six persons.
Page 1419 · 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
Quenelles of Game. — Take the remains of cold game or poultry, carefully remove the skin, bone, and sinew, then mince and pound the meat, and prepare the quenelles according to the recipe already given for quenelle forcemeat. If this method is considered too troublesome, adopt the following : — ilince a pound of the meat finely, and pound it in a mortar, with three ounces of butter, a little pepper, salt, and grated nutmeg, and six or eight button mushrooms chopped small. Soak the crumb of a French roll in gravy, and squeeze the moistirre from it. Put it into a stewpan with as much gravy as it will absorb, and stir it over a clear fire till it forms a smooth, mass and leaves the side of the saucepan with the spoon, Mix with it the unbeaten yolk of an egg, and set it aside to cool, then pound it with the other ingredients till all are thoroughly blended. Leave the preparation in a cool place or on ice for an hour or two, mould it into balls, dip these in egg and bread-crumb, and fiy in hot fat till they are brightly browned. Drain on blotting-paper, and serve on a hot dish, with good brown sauce or mushroom sauce poured over them. Time to fry, about ten minutes.
Quenelles of Game (another way).— Pick the meat from the remains of cold game, and carefully remove the skin, bone, and sinew. Cut it small, and put half a pound of it into a moriar, with a tea-spoonful of flour, an ounce of butter, haK an ounce of fat bacon, and a little salt, pepper, and grated nutmeg. Pound the mixture to a smooth paste, and bind it together with the unbeaten yolk of an egg. Mould into balls in the usual way, and boil
QUE
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QUI
those gently in a little gravy till they are done through. Drain, and serve piled high on a hot dish, with mushroom sauce poured round them. Time to boil, about a quarter of an hour.
Quenelles of Grouse.— Gut the meat from the remains of dressed grouse. Remove the skin and sinew, and pound the flesh in a mortar until it can be rubbed through a coarse sieve. To every pound of meat add half a pound of bread-crumb, soaked in milk and drained, one ounce of fat bacon, two ounces of butter, half a tea-spoonful of salt, the same of pepper, the eighth of a grated nutmeg, and the well-beaten yolks of two eggs. When these ingredients are well mixed, pound them again all together ; then add the whites of the eggs, beaten to a firm froth. Divide the mixture into small quantities. Form these as nearly as possible of the size and shape of an egg; poach them in boiling stock, drain well, and serve in a dish, with some nicely-flavoured gravy, made with the bones and trimmings of the grouse, and thickened with arrowroot. Quenelles, when well made, are considered a delicacy. They should be light and spongy ; and it is a good plan to try one ball first before cooking the whole. If not sufiiciently firm, add another egg ; if too much so, add a few di-ops of water. Quenelles are sometimes put into buttered cups, boiled, and turned out when done enough. Stewed mushrooms may be sent to table with them. Time, a quarter of an hour to poach. Probable cost, exclusive of the cold meat, 8d. Sufficient for five or six persons.
Records on this page
Quenelles of GameQuenelles of Grouse