1003. QUENELLES OF FOWL, A LA MARECHALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
for the quenelles
for masking and coating
for filling the centre
Instructions (4)
  1. Prepare the quenelles as in the foregoing case; shape them in the form of cutlets, oval, oblong, circular, or like a heart; taking care not to make them more than a quarter of an inch thick.
  2. When they have been poached and trimmed, place them upon a dish and mask them over with some Allemande sauce; when this has become firmly set upon the quenelles by cooling, bread-crumb them over twice in the usual way: once with egg, and the second time, after they have been sprinkled over with clarified butter.
  3. They must then be broiled upon oiled paper, and when done of a light colour on the one side, great care must be used in turning them over, to be equally broiled on the other.
  4. When done, dish them up in a close circle; fill the centre, either with scallops of truffles, mushrooms, fat livers, cocks' combs, and kernels; with Allemande or Suprême sauce, or with essence of fowl, and serve.
Original Text
1003. QUENELLES OF FOWL, A LA MARECHALE. PREPARE the quenelles as in the foregoing case; shape them in the form of cutlets, oval, oblong, circular, or like a heart; taking care not to make them more than a quarter of an inch thick. When they have been poached and trimmed, place them upon a dish and mask them over with some Allemande sauce; when this has become firmly set upon the quenelles by cooling, bread-crumb them over twice in the usual way: once with egg, and the second time, after they have been sprinkled over with clarified butter. They must then be broiled upon oiled paper, and when done of a light colour on the one side, great care must be used in turning them over, to be equally broiled on the other. When done, dish them up in a close circle; fill the centre, either with scallops of truffles, mushrooms, fat livers, cocks' combs, and kernels; with Allemande or Suprême sauce, or with essence of fowl, and serve.
Notes
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