1001. QUENELLES OF FOWL, A L'ESSENCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Prepare some quenelle force-meat (No. 242), with the fillets of two fowls, in which should be incorporated a spoonful of reduced Allemande sauce (No. 7).
  2. Take up as much of the force-meat as will fill a silver table-spoon.
  3. Smooth it over the top in a dome-like form with the blade of a knife dipped in hot water.
  4. With another spoon of the same size and shape, which must be dipped in hot water, scoop the quenelle out of the spoon.
  5. Lay it upon the under side at the bottom of a deep sautapan, previously spread with butter for the purpose.
  6. Repeat this until the whole of the force-meat that is meant for the entrée be used up.
  7. Place a covering of buttered paper over them.
  8. Pour sufficient boiling consommé in at the side of the sautapan to float the quenelles.
  9. Gently simmer by the side of the stove-fire for about ten minutes.
  10. Drain with care upon a napkin.
  11. Dish up in a close circle.
  12. Pour some bright consommé of fowl (boiled down to nearly the consistency of half-glaze) under them.
  13. Send to table.
Original Text
1001. QUENELLES OF FOWL, A L'ESSENCE. PREPARE some quenelle force-meat (No. 242), with the fillets of two fowls, in which should be incorporated a spoonful of reduced Allemande sauce (No. 7); this should then be moulded into quenelles in the following manner: First, take up as much of the force-meat as will fill a silver table-spoon, then smooth it over the top in a dome-like form with the blade of a knife dipped in hot water; next, with another spoon of the same size and shape, which must be dipped in hot water, scoop the quenelle out of the spoon, and lay it upon the under side at the bottom of a deep sautapan, previously spread with butter for the purpose; repeat this until the whole of the force-meat that is meant for the entrée be used up, and then place a covering of buttered paper over them, and pour sufficient boiling consommé in at the side of the sautapan to float the quenelles. About ten minutes' gentle simmering by the side of the stove-fire will suffice to do them; they must then be drained with care upon a napkin, dished up in a close circle; pour some bright consommé of fowl (boiled down to nearly the consistency of half-glaze) under them, and send to table.
Notes
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