Quenelles of Fowl in Consommé

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Yield
0.0 quenelles
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
For the quenelles
For poaching and serving
Instructions (11)
  1. Mould three or four dozen of very small quenelles of fowl.
  2. Take up a spoonful of chicken force-meat.
  3. Smooth it over with the blade of a small knife, which must be occasionally dipped in hot water, in order to prevent the quenelle from sticking to it.
  4. With another teaspoon dipped in hot water, scoop out the quenelle from the filled teaspoon, and drop it gently on the bottom of a buttered sauta-pan.
  5. When this part of the operation is completed, hold a stewpan cover with the left hand in a slanting direction towards the inner part of the edge of the sauta-pan.
  6. With the other hand, pour in sufficient boiling water to poach the quenelles.
  7. Set the sauta-pan by the side of the fire to simmer for about ten minutes, when the quenelles will be done.
  8. Take them out and lay them upon a clean cloth to drain.
  9. Place them in the soup tureen.
  10. Pour thereon two quarts of bright consommé of fowl.
  11. Send to table.
Original Text
QUENELLES OF FOWL IN CONSOMME. Mould three or four dozen of very small quenelles of fowl in the following manner:—Take up a spoonful of chicken force-meat, smooth it over with the blade of a small knife, which must be occa-sionally dipped in hot water, in order to prevent the quenelle from sticking to it; and with another teaspoon dipped in hot water, scoop out the quenelle from the filled teaspoon, and drop it gently on the bottom of a buttered sauta-pan. When this part of the operation is completed, a stewpan cover is held with the left hand in a slanting direction towards the inner part of the edge of the sauta-pan, with the other hand sufficient boiling water should be poured in to poach the quenelles: then set the sauta-pan by the side of the fire to simmer for about ten minutes, when the quenelles will be done. Take them out and lay them upon a clean cloth to drain; after which place them in the soup tureen, and having poured thereon two quarts of bright consommé of fowl, send to table.
Notes
—