1002. QUENELLES OF FOWL, A LA TOULOUSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
For moulding the quenelles
Instructions (12)
  1. When about to mould the quenelles, shake some flour over a slab or table.
  2. Take up six spoonfuls of the force-meat and drop them separately upon the slab.
  3. Shake a little flour over them.
  4. Proceed to roll each into the form of an egg.
  5. Place them in rows in a deep sautapan (previously spread with butter), about two inches distant from each other.
  6. Flatten them to a quarter of an inch in thickness, by gently pressing them down with the fingers.
  7. Pour in some boiling broth.
  8. Set them by the side of the fire to poach.
  9. When the quenelles are done, drain them upon a napkin.
  10. Trim them neatly, still retaining their oval shape.
  11. Place one half of them in a sautapan with some white consommé.
  12. Add bread-crumb.
Original Text
1002. QUENELLES OF FOWL, A LA TOULOUSE. For this entrée it will be necessary, when about to mould the quenelles, first to shake some flour over a slab or table, and then to take up six spoonfuls of the force-meat and drop them separately upon the slab; next, shake a little flour over them, and proceed to roll each into the form of an egg; they must then be placed in rows in a deep sautapan (previously spread with butter), about two inches distant from each other, and flattened to a quarter of an inch in thickness, by gently pressing them down with the fingers; after which pour in some boiling broth, and set them by the side of the fire to poach. When the quenelles are done, drain them upon a napkin, trim them neatly, still retaining their oval shape, and place one half of them in a sautapan with some white consommé; bread-crumb
Notes
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