Quenelles for Hare Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. Take four ounces of hare meat, four ounces of panard, pound each separately, then mix them together with a pinch of salt, a tiny dust of cayenne pepper, and one and a half eggs, work into a smooth paste, then rub through a coarse wire or hair sieve;
  2. divide the farce into two parts, colour one part with a little cream and the other with a little carmine;
  3. put each into forcing bags with plain pipes and force the mixture out on to a buttered sauté pan, then pour in a little boiling water from the side of the pan and watch it re-boil, let the pan stand on the side of the stove for about eight to ten minutes;
  4. strain off the water, rinse the quenelles with warm water and put into the soup.
Original Text
Quenelles for Hare Soup.—Take four ounces of hare meat, four ounces of panard, pound each separately, then mix them together with a pinch of salt, a tiny dust of cayenne pepper, and one and a half eggs, work into a smooth paste, then rub through a coarse wire or hair sieve; divide the farce into two parts, colour one part with a little cream and the other with a little carmine; put each into forcing bags with plain pipes and force the mixture out on to a buttered sauté pan, then pour in a little boiling water from the side of the pan and watch it re-boil, let the pan stand on the side of the stove for about eight to ten minutes; strain off the water, rinse the quenelles with warm water and put into the soup.
Notes
—