QUENELLE OF WHITING

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

four large whitings ↝ Egg, white only, raw [Eggs and omelets]
equal proportions of bread panada ↝ Bread, vegetable [Yeast breads]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks of two others ↝ Egg, yolk only, raw [Eggs and omelets]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (7)

Fillet four large whitings, after having previously skinned them.
Pound them in a mortar, and force the produce through a wire sieve with a wooden spoon.
To this substance add equal proportions of bread panada and fresh butter.
Pound these effectually, so as to mix them well together.
Add two whole eggs, and the yolks of two others gradually.
Season with pepper, salt, and grated nutmeg.
Mix well by pounding the quenelle vigorously, and then take it up into a basin for use as required.

Original Text

QUENELLE OF WHITING.
Fillet four large whitings, after having previously skinned them; pound them in a mortar, and force the produce through a wire sieve with a wooden spoon. To this substance add equal propor-tions of bread panada and fresh butter; pound these effectually, so as to mix them well together; add two whole eggs, and the yolks of two others gradually; season with pepper, salt, and grated nutmeg. Mix well by pounding the quenelle vigorously, and then take it up into a basin for use as required.

Notes

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