Quenelle of Fowl

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Take of panada and prepared udder, of fresh butter, half a pound of each, to these add ten ounces of prepared fillets of chicken, as directed above, and pound all three together in a mortar.
  2. When they are well mixed, add salt, and as much grated nutmeg as will cover a sixpence, a little pepper, and one egg; pound the whole together till thoroughly mixed.
  3. Then add another whole egg and two yelks, and a tablespoonful of Béchamel or Suprême sauce.
  4. Pound the whole thoroughly and quickly, and after having taken the force-meat out of the mortar and put it into a kitchen basin, keep it in a cool place until wanted for use.
Ascertaining Consistency
  1. Previously to taking the quenelle up out of the mortar, its consistency should be thus ascertained.
  2. Take a piece of the force-meat the size of a large nut, roll it with a little flour into the form of a round ball, put it into a small stewpan half full of boiling water, place it by the side of the fire to simmer for three minutes, after which take it out and cut it in halves; taste it in order to ascertain if it be correctly seasoned, and see that when cut asunder, the inner part presents a smooth, light, compact surface.
Original Text
QUENELLE OF FOWL. TAKE of panada and prepared udder, of fresh butter, half a pound of each, to these add ten ounces of prepared fillets of chicken, as directed above, and pound all three together in a mortar; when they are well mixed, add salt, and as much grated nutmeg as will cover a sixpence, a little pepper, and one egg; pound the whole together till thoroughly mixed; then add another whole egg and two yelks, and a tablespoonful of Béchamel or Suprême sauce. Pound the whole thoroughly and quickly, and after having taken the force-meat out of the mortar and put it into a kitchen basin, keep it in a cool place until wanted for use. Previously to taking the quenelle up out of the mortar, its consis-tency should be thus ascertained. Take a piece of the force-meat the size of a large nut, roll it with a little flour into the form of a round ball, put it into a small stewpan half full of boiling water, place it by the side of the fire to simmer for three minutes, after which take it out and cut it in halves; taste it in order to ascertain if it be correctly seasoned, and see that when cut asunder, the inner part presents a smooth, light, compact surface.
Notes
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