No. 6. Parmesan Quenelles

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: 4.0 people
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

2 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1 white ↝ Egg, white only, raw [Eggs and omelets]
1 tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 of milk or of stock ↝ Milk, NFS [Milk, reduced fat]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful of grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]

Instructions (6)

Beat the egg yolks and white well.
Add the cream, milk or stock, a little cayenne and salt, and a dessertspoonful of grated Parmesan.
Steam in a mould for 20 minutes.
Leave until cold.
Cut into large dice.
Optionally, add a little chopped parsley or seasoning.

Original Text

Quenelles. No. 6. Parmesan Quenelles. Enough for Four People. (Emslie. 1888.)
Take 2 yolks of egg and 1 white; beat well; add 1 tablespoonful of cream and 1 of milk or of stock, a little cayenne and salt, also a dessertspoonful of grated Parmesan. Steam in a mould 20 minutes. Leave till cold, and then cut in large dice. Some add a little chopped parsley or seasoning.

Notes

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