312. QUENELLES OF POTATOES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
main ingredients
Instructions (11)
  1. Bake six large potatoes.
  2. Cut them into halves.
  3. Scoop them out onto a wire sieve.
  4. Rub them through the sieve onto a dish with a wooden spoon.
  5. Put the potato thus obtained into a stewpan with four ounces of fresh butter, half a pint of double cream, a little grated nutmeg, pepper, and salt.
  6. Stir this on a rather brisk fire until the paste ceases to adhere to the spoon.
  7. Remove the potatoes from off the fire.
  8. Mix in with them the yolks of three eggs.
  9. Mix in also two whites of egg which have been whipped to a froth.
  10. Observe that this preparation must be kept of the same consistency as any other quenelles.
  11. Then mould the quenelles.
Original Text
312. QUENELLES OF POTATOES. BAKE six large potatoes; cut them into halves, scoop them out on to a wire sieve, and rub them through it on to a dish with a wooden spoon; then put the potato thus obtained into a stewpan with four ounces of fresh butter, half a pint of double cream, a little grated nutmeg, pepper, and salt. Stir this on a rather brisk fire until the paste ceases to adhere to the spoon; then remove the potatoes from off the fire, and mix in with them the yolks of three eggs, and also two whites of egg which have been whipped to a froth— observing that this preparation must be kept of the same consis- tency as any other quenelles. Then mould the quenelles to
Notes
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