1117. QUENELLES OF SALMON, A LA RAVIGOTTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Mould a dozen quenelles in table-spoons, with some force-meat of salmon prepared as directed above
  2. poach them in the ordinary way
  3. when done, drain and dish them up in close circular order
  4. pour some Ravigotte sauce (No. 21) over them
  5. fill the centre with scallops of whitings tossed in a little Allemande sauce
  6. serve
Original Text
1117. QUENELLES OF SALMON, A LA RAVIGOTTE. MOULD a dozen quenelles in table-spoons, with some force-meat of salmon prepared as directed above; poach them in the ordinary way, and when done, drain and dish them up in close circular order; pour some Ravigotte sauce (No. 21) over them, fill the centre with scallops of whitings tossed in a little Allemande sauce, and serve.
Notes
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