Quenelles for Purée

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 (9)
Instructions (11)
  1. Pound the white meat until smooth.
  2. Add the panard, pound again and mix with butter, eggs, salt, nutmeg, and cayenne.
  3. Pass the mixture through a coarse hair or fine wire sieve.
  4. Divide the mixture into two parts.
  5. Colour one part with carmine.
  6. Put the mixture into forcing bags.
  7. Force out the mixture in the shape of little nuts joined together, on to a buttered sauté pan.
  8. Cover with boiling water.
  9. Watch the water re-boil, then draw to the side of the stove.
  10. Let the quenelles remain for six or seven minutes.
  11. Strain the quenelles.
Original Text
Quenelles for Purée.—A quarter of a pound of white meat, either veal, rabbit, or chicken, pounded until smooth, then added to four ounces of panard, pounded again and mixed with half an ounce of butter, one and a half eggs, a little salt, nutmeg, and cayenne. Pass through coarse hair or fine wire sieve, divide it into two parts, colour one with carmine, put it into forcing bags, force out in the shape of little nuts joined together, on to a buttered sauté pan, cover with boiling water, watch the water re-boil, then draw to the side of the stove, let them remain for six or seven minutes, then strain, and use.
Notes
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