Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Quenelles for Garnishing Soup
From Cookery and housekeeping, 1882
Serves 4
These quenelles can also be used as an entree.
A modern interpretation · AI-generated from the original record
Ingredients
- About two or three quenelles should be allowed for each guest.
Method
Make quenelles from game, poultry, or meat, ensuring they are firmer than those used as entrees.
Shape them like almonds or olives.
Another method is to encase a small lump of macedoine of vegetables in quenelle meat, forming a size similar to a poached egg.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 32. The excerpt below is the record exactly as published.
Quenelles for Garnishing Soup. The quenelles used for the floating garnish of soups may be made from game, poultry, or meat. They must be rather firmer and harder than those used as entrees, or they will fall to pieces in the soup. The shape of an almond or olive is that most suitable. About two or three quenelles should be allowed for each guest.
Cook this with the app: pantry check, scaling, and the assistant.