1113. QUENELLES OF LOBSTER, A LA VERTPRE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (1)
  1. Mould eighteen table-spoonfuls of quenelles with some lobster force-meat prepared as directed in the foregoing case; place them in circular order, in a sautapan spread with butter, and poach them with boiling water, which must be poured upon a stewpan-cover held in a sloping direction against the side of the sautapan; put a round of buttered
Original Text
1113. QUENELLES OF LOBSTER, A LA VERTPRE. MOULD eighteen table-spoonfuls of quenelles with some lobster force-meat prepared as directed in the foregoing case; place them in circular order, in a sautapan spread with butter, and poach them with boiling water, which must be poured upon a stewpan-cover held in a sloping direction against the side of the sautapan; put a round of buttered
Notes
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