1217. NOUKLES, A LA VIENNOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (12)
  1. Put half a pint of consommé into a stewpan with four ounces of butter, and a little pepper and salt.
  2. Set this over the stove, and as soon as it begins to simmer, throw in about six ounces of sifted flour to thicken this preparation into a soft paste.
  3. Keep stirring this over the fire for about three minutes, by which time the paste will cease to adhere to the sides of the stewpan.
  4. Add two whole eggs, and four ounces of grated Parmesan cheese, and work the whole thoroughly together until well mixed.
  5. Add a gill of whipped cream to another egg; mix these up with the paste.
  6. Mould it with two tea-spoons into small quenelles.
  7. When this is done, place them in close order on a stewpan-cover previously spread with butter.
  8. When about to poach them, they must be slipped off into some boiling consommé.
  9. After gently boiling for about ten minutes, drain them on a sieve, and place them on a dish, silver dish or soufflé-lining.
  10. Pour sufficient thin bright Espagnole sauce over them to mask the surface.
  11. Sprinkle some grated Parmesan cheese over the top, and set the noukles in the oven to simmer for about twenty minutes.
  12. Just before sending to table, pass the red-hot salamander over the surface to give them a bright-yellow colour, and serve.
Original Text
1217. NOUKLES, A LA VIENNOISE. PUT half a pint of consommé into a stewpan with four ounces of butter, and a little pepper and salt; set this over the stove, and as soon as it begins to simmer, throw in about six ounces of sifted flour to thicken this preparation into a soft paste; and keep stirring this over the fire for about three minutes, by which time the paste will cease to adhere to the sides of the stewpan; add two whole eggs, and four ounces of grated Parmesan cheese, and work the whole tho- roughly together until well mixed; then add a gill of whipped cream to another egg; mix these up with the paste, and mould it with two tea-spoons into small quenelles; when this is done, place them in close order on a stewpan-cover previously spread with butter, and when about to poach them, they must be slipped off into some boiling con- sommé; after gently boiling for about ten minutes, drain them on a sieve, and place them on a dish, silver dish or soufflé-lining. Pour sufficient thin bright Espagnole sauce over them to mask the surface, sprinkle some grated Parmesan cheese over the top, and set the noukles in the oven to simmer for about twenty minutes; just before sending to table, pass the red-hot salamander over the surface to give them a bright-yellow colour, and serve. Noukles are mostly served immediately after the fish, but are also suited for the second course; they may also be dressed with Allemande sauce instead of Espagnole, when preferred.
Notes
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