1115. QUENELLES OF WHITING, A LA PRINCESSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
16.0 quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
quenelles
for poaching
sauce
centre filling
Instructions (7)
  1. Mould sixteen quenelles in table-spoons, with some force-meat of whitings prepared as directed in the above case, mixed with a spoonful of purée of mushrooms (No. 122).
  2. Place the quenelles in a sautapan spread with butter.
  3. Poach them in the usual manner.
  4. When done, drain, and dish them up in close circular order.
  5. Pour some Princesse sauce (No. 65) over the entrée.
  6. Fill the centre with a ragout of soft roes of mackerel (No. 199).
  7. Serve.
Original Text
1115. QUENELLES OF WHITING, A LA PRINCESSE. MOULD sixteen quenelles in table-spoons, with some force-meat of whitings prepared as directed in the above case, mixed with a spoonful of purée of mushrooms (No. 122); place the quenelles in a sautapan spread with butter, poach them in the usual manner, and when done, drain, and dish them up in close circular order; pour some Princesse sauce (No. 65) over the entrée; fill the centre with a ragout of soft roes of mackerel (No. 199), and serve.
Notes
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