Quenelles of Lobsters

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Take the meat of two or more hen lobsters, cut this into thin slices, and pound it thoroughly with two ounces of fresh butter.
  2. Force it through a wire sieve with a wooden spoon.
  3. Add two-thirds of its quantity of panada, and a similar proportion of fresh butter.
  4. Pound these well together, adding by intervals three whole eggs and a spoonful of Allemande sauce, a little cayenne pepper, salt, and grated nutmeg.
  5. Mix well together by pounding.
  6. Take the quenelle up into a basin for use.
Original Text
QUENELLES OF LOBSTERS. TAKE the meat of two or more hen lobsters, cut this into thin slices, and pound it thoroughly with two ounces of fresh butter; force it through a wire sieve with a wooden spoon, and add two-thirds of its quantity of panada, and a similar proportion of fresh butter. Pound these well together, adding by intervals three whole eggs and a spoonful of Allemande sauce, a little cayenne pepper, salt, and grated nutmeg: mix well together by pounding, and then take the quenelle up into a basin for use.
Notes
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