Quenelles of Rabbit à la Sérigné

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
quenelle mixture
quenelle mixture
centre of quenelles
topping for quenelles
to mix with pea quenelles
to mix with pea quenelles
to mix with pea quenelles
for serving
for serving
crouton preparation
crouton preparation
crouton preparation
crouton decoration
crouton decoration
Instructions (18)
  1. Prepare a nice, not too solid, quenelle mixture with the flesh of one large or two small rabbits.
  2. Butter some small patty pans (preferably oval ones).
  3. Fill them with the quenelle mixture, making a hollow in the centre of each with the handle of the spoon.
  4. Into this put a teaspoonful of rather stiff mushroom purée.
  5. Cover them with the quenelle farce, smoothing this over in a dome shape with a warm, wet knife.
  6. Strew over them some finely minced truffles, pressing these well into place with a knife.
  7. Poach in the usual way for eight or ten minutes.
  8. Have ready cooked some tiny pea-shaped quenelles.
  9. Drain these well.
  10. Mix them in a little well reduced allemande sauce with some cooked button mushrooms and sliced truffle.
  11. Dish the quenelles with the truffled side uppermost in a circle on a crouton.
  12. Fill up the centre with the pea quenelles, etc.
  13. Serve with, if liked, a little more allemande sauce in a boat.
Crouton preparation
  1. The crouton may be either a plain slice deprived of crust, delicately fried in butter.
  2. Or it may be used by hollowing out a slice 2in. thick, leaving a rim round the edge and then frying this.
  3. Drain it well.
  4. Dust the edge round with coralline pepper and finely minced parsley.
  5. Dish the rabbit quenelles, etc., neatly in it.
Original Text · last edited 4 days ago
Quenelles of Rabbit à la Sérigné.—Prepare a nice, not too solid, quenelle mixture with the flesh of one large or two small rabbits; butter some small patty pans (preferably oval ones), fill them with the quenelle mixture, making a hollow in the centre of each with the handle of the spoon; into this put a teaspoonful of rather stiff mushroom purée, cover them with the quenelle farce, smoothing this over in a dome shape with a warm, wet knife; strew over them some finely minced truffles, pressing these well into place with a knife, and poach in the usual way for eight or ten minutes; have ready cooked some tiny pea-shaped quenelles, drain these well, mix them in a little well reduced allemande sauce with some cooked button mushrooms and sliced truffle. Dish the quenelles with the truffled side uppermost in a circle on a crouton, and fill up the centre with the pea quenelles, etc., and serve with, if liked, a little more allemande sauce in a boat. The crouton may be either a plain slice deprived of crust, delicately fried in butter, or it may be used by hollowing out a slice 2in. thick, leaving a rim round the edge and then frying this; drain it well, dust the edge round with coralline pepper and finely minced parsley, and dish the rabbit quenelles, etc., neatly in it. This is a particularly pretty way of serving a small entrée.
Notes
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