Quenelle of Fillets of Small Birds

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

fillets of such a number of small birds (as quails, snipes, larks, plovers, and dotrel) as are likely to weigh about three-quarters of a pound
glaze made from their car-casses and reduced with a small quantity of Allemande sauce ↝ Carrots, glazed, cooked [Carrots]

Instructions (2)

Prepare the fillets just as directed in the process for making quenelle of fowl
add a little glaze made from their car-casses and reduced with a small quantity of Allemande sauce

Original Text

QUENELLE OF FILLETS OF SMALL BIRDS.
TAKE the fillets of such a number of small birds (as quails, snipes, larks, plovers, and dotrel) as are likely to weigh about three-quarters of a pound. Prepare them just as directed in the process for making quenelle of fowl—adding a little glaze made from their car-casses and reduced with a small quantity of Allemande sauce.

Notes

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