Whiting Quenelles. No. 2. Mrs. Wellington's.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Yield
2.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Take off all the flesh carefully from the bones of the whiting.
  2. Pound the fish flesh and pass it through a wire sieve.
  3. Soak some bread in milk, then squeeze it dry in a cloth.
  4. Prepare the bread so that its weight is one-third the weight of the fish.
  5. Add butter equal in weight to one-third of the fish, nutmeg, salt, pepper, and cayenne.
  6. Mix all ingredients in a mortar.
  7. Bind the mixture with a whole raw egg.
  8. Test the consistency by dropping a small piece into boiling water. If too firm, add a little cream. If too slack, bind with more raw egg yolk.
  9. Shape the quenelles as explained in No. 1.
  10. Place the quenelles in a greased stewpan without touching each other.
  11. Gradually float the quenelles with boiling water.
  12. Cook on the side of the stove for 20 minutes.
  13. If using oyster sauce, reserve a spoonful of scalded and strained oyster liquor to flavor the quenelle mixture.
Original Text
Whiting Quenelles. No. 2. Mrs. Wellington's. (1880.) Very delicate. A good-sized, uncooked whiting would do for 2 people. Take off all the flesh carefully from the bones. Pound and pass it through a wire sieve. Take some bread, and soak it in milk, and squeeze dry in a cloth. Proportion of bread when so prepared to be one-third the weight of the fish, add a third in weight also of squeezed fresh butter, a little nutmeg, salt, pepper, and cayenne. Mix all in a mortar, and bind with a whole raw egg. “Prove” it by dropping a little piece into a pan of boiling water to see if it be of the right consistency. If too firm, add a little cream; if too slack, bind with more raw yolk of egg. Shape as explained in No. 1, and place round a greased stewpan, not touching each other. Float them gradually with boiling water, and cook on side of stove, for 20 minutes. If using oyster sauce, keep a spoonful of the scalded and strained oyster liquor to flavour the quenelle mixture. Best sauce for this is a purée of oysters, see Oyster Sauce, under Sauces for Fish. Failing oysters, use Venetian Sauce, see Sauces for Fish, or any such sauce that may be convenient.
Notes
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