Quenelle of Fillets of Grouse, Pheasant, or Partridge. Quenelle of Rabbit, or Hare.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. The process for making these is precisely similar to the foregoing, substituting, of course, the respective sort of game required, for fowl.
  2. It requires, however, the addition of a tablespoonful of strong essence of game and mushrooms, and a little Allemande sauce; which not only imparts a richer flavour to the quenelle, but also renders it smoother.
Original Text
QUENELLE OF FILLETS OF GROUSE, PHEASANT, OR PARTRIDGE. QUENELLE OF RABBIT, OR HARE. The process for making these is precisely similar to the foregoing, substituting, of course, the respective sort of game required, for fowl. It requires, however, the addition of a tablespoonful of strong essence of game and mushrooms, and a little Allemande sauce; which not only imparts a richer flavour to the quenelle, but also renders it smoother.
Notes
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