two tablespoonfuls of thick Bechamel sauce
↝ Sauce, homemade, white, thick
[Soups, Sauces, and Gravies]
one ounce of butter
↝ Butter, stick, unsalted
[Dairy and Egg Products]
two and a half eggs
↝ Eggs, Grade A, Large, egg whole
[Dairy and Egg Products]
season with pepper and very little salt
↝ Spices, pepper, black
[Spices and Herbs]
season with pepper and very little salt
↝ Salt, table, iodized
[Spices and Herbs]
Instructions (2)
Pound the raw meat, panard, Bechamel sauce, butter, and eggs together.
Season with pepper and very little salt.
Original Text
Quenelles of Chicken, Veal, or Rabbit.—Take ten ounces of the raw meat, six ounces of panard, two tablespoonfuls of thick Bechamel sauce, one ounce of butter, two and a half eggs; season with pepper and very little salt. Pound the