167. Ragout of Quenelles

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for the ragout

twelve nice small quenelles (see Quenelles)
half a pint of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
four tablespoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]
half a teaspoonful of eschalot
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

optional additions

A few English truffles or mushrooms
A few English truffles or mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (4)

Make twelve nice small quenelles (see Quenelles).
Warm half a pint of white sauce, in which you have put four tablespoonfuls of milk, and half a teaspoonful of eschalot.
When well done, pour on the liaison over with the juice of a lemon, and serve.
A few English truffles or mushrooms may be added to this sauce.

Original Text

167. Ragout of Quenelles.—Make twelve nice small quenelles (see Quenelles), warm half a pint of white sauce, in which you have put four tablespoonfuls of milk, and half a teaspoonful of eschalot; when well done, pour on the liaison over with the juice of a lemon, and serve. A few English truffles or mushrooms may be added to this sauce.

Notes

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